Brined Greens

12 cups greens
3 cloves minced garlic
2 teaspoons salt
1 1/2 cups white wine vinegar

Mince the greens and combine them in a glass bowl with the garlic
1 teaspoon of the salt and 1 cup of the vinegar, cover and let
marinate over night. The next day, squeeze them dry and pack into
a small dry sterilized jar with a lid. Combine the remaining 1
teaspoon salt and 1/2 cup vinegar in a non reactive saucepan.
Bring to boil and let boil for 3 to 4 minutes. Remove from the
heat and let cool. Pour the cooled brine over the greens. Cover
with the lid and store in the fridge. This is good with poached
fish or chicken, or mixed with a vinaigrette on a salad.

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Preserves