Pickled Greens - cooking recipe

Ingredients

1 lb mustard greens, collard greens or 1 lb kale
2 cups water
3/4 cup sugar or 7 packets Splenda sugar substitute
1/2 cup vinegar
2 teaspoons kosher salt
1 teaspoon black peppercorns

Preparation

Wash and spin-dry the greens and chop; combine the water, sugar, vinegar, salt and peppercorns in a large pot; bring to a boil, reduce heat and simmer 5 minutes.
Add the greens and cook, stirring, for 2 minutes; cool and pack in a 1 quart jar with a lid; refrigerate for 2 days before serving.