These keep very well, are a "superfood" combo and are a great side to meat and or eggs. They will charge you up

I use a 1 pound mix of collard, kale and mustard for the greens. I have been buying them prepared [www.cutncleangreens.com], but you can by them an process yourself. If prepared you will still need to pull out some stems.

I tried to come up with what "mother used to make" I remember her cuecumber and watermelon pickles-- they were sweet but delish

Its a very flexable recipe:

2 Cups of pure or Spring water
1/2 Cup of Cider vinegar (you can try regular or malt)
1 clove of garlic (diced) or 1 tsp garlic powder
1 tsp Turmeric (optional) but adds more nutrition
1 tsp of onion powder or use diced onion
1/2 tsp of Mustard powder (I prefer 2 Tbs of brown prepared Dejon mustard)
4 packets of Splenda or Steva (If Stevia I add 20 drops of Sweet 'n low) you may need to adjust this I have been LC for awhile and don't like TOO sweet!
1 tsp of Mortons "Lite Salt" regular or Sea Salt
1 tsp of cellery seed (maybe sub in some diced cellery?)
1-2 Dash(s) of Cayenne Pepper (optional) ads pep.
1 Dash of fresh ground Peppercorn Medley (McCormick) OR 1 tsp whole peppercorns.

Method:

Cut, destem and clean the greens. Boil liquid and spices in a LARGE pot with lid, mix well (Dejon will often clump a bit but no worries) add greens and stir just till wilted-- let mixture cool and pack into a 1 Quart Mason jar or plastic yogurt tub. Seal and let it pickle for a day or two in the fridge. I sometimes can't wait and this recipe is still excellent after just a few hours.

I know most pickled greens keep at leat a month in the fridge-- prehaps they keep much longer. Do not freeze?

This dish is a prefered side to "dal bhat" [rice and red lentils with Ghee] the food staple of the Sherpa in Tibet and Nepal. They make it different everyday for some variety. They eat Dal Bhat every meal of the day sometimes with a bit of lamb, raw garlic or HB eggs. They are some of the strongest people on Earth and can live at high altitude while working extremely hard every day of their lives often to an advance age.

The Original [Root] Recipe:

http://www.recipezaar.com/76899

I often have this veggie side with breakfast (I often eat a big breakfast omelette at noon). I only need two meals a day now and maybe a protein snack at night before bed. My results have been good, and so is my heath even at 58 years young

Nutrition info:

Net Carbs 4 (9 - 5)
Protein 4
Sugars 1
Fiber 5

Mike,

This recipe puts my greens to shame! I would never have thought to put all those spices in it, but they look pretty yummy!

Thanks. I have decided the prepared Dejon is superior and I like the bit of Cayenne pepper you suggested-- I started putting it in everything LOL, a little goes a long way.

I buy Cayenne at the local Mexican meat market. They told me how to season carnitas last time I was there buying deep fried pork belly. I have kept some of these greens in the fridge for 3 months and they are as good as ever. Great for someone on the go. I am sure they have improved my health lately

Recipe Edit:

My last batch of greens was better. This time I removed all the stems and rinsed the greens before cooking. I used all spices and 4 TBS of Jack Daniel's Old # 7 (Mustard that is), its half-way between brown Dejon and a yellow mustard.

Greens:

http://www.cutncleangreens.com

Oh, YUM! I'm gonna be making these SOON! I love any kind of greens and anything pickled!

Sunny!

This recipe has got my name written all over it! I'm with Sunny on this one, greens and pickled things are delicious. I'm restraining myself from running out to the store right now!

okay i am going to have to try this recipe. sue

I made mine today. I am making myself stay out of them for the two days. I did taste a bite right when I put them in the jar and they were already good. I can't wait!

Sunny!

I tried the above recipe with some of the in season, localy grown fresh cauliflower I bought so much of with a couple minor variations:

add: 1 teaspoon saunf (fennel seed)
use: Bragg's ACV (apple cider vinegar)

Method: Blanch the washed cauliflower florets in boiling water 1st for 5 minutes then drain, pack in 1 quart jar and add boiling pickling. Mason jars work very well.

I just made a double batch (so I would have some left for New Year's dinner) only I used turnip greens, mustard greens and kale because the ones made with collards were a little hard for me to digest. These are soooooo good--it's all I can do not to polish off the whole jar!

I just had some of the pickled cauliflower, its like eating candy-- I had better make more. Here the cauliflower sells for $1 a head.