"New from the Kitchen"
Recipe of the Month - January 2014
Salads: Shredded Collard Greens with Pickled Apples and Walnuts
A twist on collard greens which are typlically cooked this recipe uses fresh cut collards. The tanginess of the pickled apples and sweetness of the walnuts elevates these lowly greens to new heights.
Ingredients
Ingredients Pickled Apples 2 red apples such as Gala ½ cup cider vinegar 1 cup water ½ cup sugar 1 tsp salt 1 tsp pickling spice Ingredients Dressing ½ cup walnut halves (3 oz.) ¼ cup olive oil 1 bunch collard greens (1 lb.) ½ tsp Kosher salt
Instructions
Instructions Quarter and core apples, then cut each quarter lengthwise into 1/8 inch-thick slices. Boil vinegar, water, sugar, salt, and pickling spice into 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. 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 Tbs. nuts and finely chop remaining nuts. Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs. Stack leaves and cut crosswise into ¼ inch wide strips. Transfer to a large bowl. Just before serving transfer all nuts and oil from skillet to collards and toss with ½ tsp Kosher salt and pepper to taste. Add apple slices, discarding pickling liquid and spices, and toss again.
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