Shredded Collard Greens with Walnuts and Pickled Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 30 min Start to finish: 1 1/2 hr Ingredients:
2 red apples such as gala or idared |
1/2 cup cider vinegar |
1 cup water |
1/2 cup sugar |
1 teaspoon salt |
1 teaspoon pickling spice |
1/2 cup walnut halves (3 ounces) |
1/4 cup olive oil |
1 bunch collard greens (1 pound) |
1/2 teaspoon kosher salt |
Directions:
1. Make pickled apples: Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
2. Prepare nuts while apples chill: Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.
3. Prepare collard greens: Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.
4. Just before serving: Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.
5. Cooks' notes: ·Apples may be pickled 3 days ahead and kept chilled, covered.
6. ·Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.
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