Are you in love with collard greens yet? If not, this is the dish to make your heart do somersaults! It's a sweet and sour dish with just a few ingredients. It's a super effective and easy way to make a huge pot of greens that you will gobble down. Your family might just gobble them all down too.
I posted the nutritional information for collards on this post for Quick Collards and Jalapeno Garlic Polenta. Just so you know, they are awesome nutritional powerhouses! Calcium, Vitamin A, Protein and Fiber plus so much more!!! You've got to jump on this collard green bandwagon.
These are super good as a side dish to these vegan Buffalo Chickpea Burgers with some baked fries. My 3 year old has been asking to have it on brown rice every day since I've started making it. She absolutely LOVES them. So do I!
Pineapple Collard Greens
- 12 cups collard greens (about 2 bunches), stems removed and leaves chopped into bite sized pieces
- 1 can pineapple rings in juice, 3/4 cup juice reserved
- 1/4 cup rice vinegar (like this one!)
- 2 Tablespoons low sodium tamari or soy sauce
Chop up the pineapple and measure out 1 cup. If there's some leftover eat it! (or share I guess...)
Heat a large nonstick pan over medium high heat. Add the collard greens, chopped pineapple, 3/4 cup pineapple juice, rice vinegar and tamari. Bring to a simmer, put a lid on it and turn it to medium-low.
Simmer for 15-20 minutes or until tender. Check every now and then to make sure that all of the juice hasn't evaporated (and add some water if necessary.) Let it cool slightly once it's done and serve!