Ingredients

• 1/2 cup white-wine vinegar
• 1/2 cup cider vinegar
• 1 medium onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 tablespoon sugar
• 1/4 teaspoon cayenne
• 1 Turkish or 1/2 California bay leaf
• 4 1/2 pounds collard greens (about 3 bunches), stems discarded and leaves cut crosswise into 1-inch-wide strips
• 1 cup chopped (1/3 inch) fresh pineapple

Instructions

1. Bring vinegars, onion, garlic, sugar, cayenne, bay leaf, and 1 1/2 teaspoons salt to a simmer in a small saucepan, then remove from heat and let steep 15 minutes. Discard bay leaf.
2. Meanwhile, cook collard greens in a large pot of well-salted boiling water until just tender, 6 to 8 minutes. Drain well in a colander, pressing to squeeze out excess water.
3. Transfer greens to a large bowl, then add pineapple and vinegar mixture and toss to coat. Cool to room temperature, tossing occasionally, about 1 hour.