Winter Green Stem Chow Chow
By Greg Collier | The Yolk Cafe | Rock Hill, SC
Makes 2 pints
2 cups chopped stems, such as collard, kale, chard, etc.
1 medium sweet onion, finely diced
1 red bell pepper, seeded and finely diced
2 small jalapeño peppers, seeded and finely diced
¼ cup kosher salt
2 cups apple cider vinegar
¼ cup light brown sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon mustard seed
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon red pepper flakes
Place chopped stems and vegetables into a large mixing bowl and toss with salt. Transfer salted vegetables to a non-reactive container, and let stand overnight. Rinse vegetables well in cool water and drain.
Combine vinegar, sugar and spices in a small pot over medium-high heat and simmer 10 minutes. Add vegetables to pot and simmer until tender, about 10 minutes. Remove from heat and pack into jars.
Serve over grits and poached eggs.
(From Corp Stories No.5)
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