Pickle-Braised Greens & Beans

pickle-braised greens (1)

Well folks, last week I provided you with a critical thought piece on Thanksgiving, but no recipe, since I had devoted all of my recipe energies to creating tempeh chili, cornbread, pumpkin pancakes, coconut whipped cream, cookies, and spicy mac & cheese for the Vassar Animal Rights Coalition (VARC)‘s week-long event series on government repression of animal activism. This week, I’m leveling out the blogging playing field by offering up a recipe…but no thoughts, since I’m currently channeling all of my intellectual energies into a 20-page paper on white anti-racist activism due in the next couple of days.

pickle-braised greens (4)

If any of you find yourselves in similar time crunches, I’d highly recommend incorporating this no-fuss, 10-minute, 4-ingredient side dish that boasts a ton of tangy flavor and nutrient density to provide the energy you need to accomplish all those tasks ahead. Not only does this recipe provide a spectacularly fast, simple meal when paired with a whole grain or piece of toast, it also makes phenomenal use of the flavor-packed brine left over after you take that last, sweet bite of pickle.

pickle-braised greens (3)

I’ve recreated this recipe with a wide variety of leftover pickle brines, from a smoky, paprika-laden okra pickling liquid to the maple-and-bourbon laced brine of bread-and-butter cukes. Each unique pickling liquid produced essentially an entirely new dish, so this base recipe truly never tires. Now go on and get down with your pickle-loving self (while I finish writing that paper…).

pickle-braised greens (2)

Pickle-Braised Greens & Beans

Serves 1-2.


1 jar’s worth pickle juice left over after pickles have been eaten
5-ish cups (about half a bunch) kale or collard greens, chopped
1/2 cup chickpeas
1 tsp coconut or flaxseed oil (optional)

Pour the pickle juice into a medium-sized saute pan. Cover and bring to a boil over high heat.

Add the chopped greens to the pan, cover, reduce the heat slightly to medium-high, and cook for about 5 minutes, or until the greens are starting to wilt and turn tender; their color will also start to darken.

Uncover the greens, stir in the beans, and continue to cook over medium-high heat for another 3-5 minutes, or until most of the liquid has boiled off. Remove from the heat.

If desired, for a more full-bodied mouthfeel and richer taste, stir in the optional coconut or flaxseed oil.

Serve immediately.

Recipe submitted to Virtual Vegan Linky Potluck.

In solidarity, Ali.

2 thoughts on “Pickle-Braised Greens & Beans

  1. Ellie says:

    Hey Ali I just remembered, the Vegan Ivy League Conference is being held at Cornell [my hometown] this year. Will you be attending?

    P.S. The Greens look divine! I love pickles in all forms! My favorite would have to be bread and butter chips. I want to come up with my own fried pickles recipe. If you could improve the pickle, it would be that way 🙂

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