Shredded Collard Greens With Walnuts And Pickled Apples Recipes

SHREDDED COLLARD GREENS WITH WALNUTS AND PICKLED APPLES

Steps:

• 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.
• 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.
• 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.
• 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.

SHORT-CUT COLLARD GREENS

Steps:

• Remove the stems and center ribs from the collard greens and discard. Cut the leaves into 1/2-inch strips. Place the greens into a large, microwave-safe bowl with the water and cover tightly. Microwave on high for 5 minutes.
• In the meantime, preheat a large skillet and cook the bacon for 2 minutes on each side. Remove the bacon from the pan, chop, and set aside. Add the oil and onion to the pan and cook until onions have softened, about 2 minutes. Add the collard greens and stir in the vinegar, maple syrup, red pepper flakes, and broth. Bring to a simmer and cook, covered, for 30 minutes. Add the chopped bacon to the pan, and season with salt.

SHREDDED AND SAUTEED COLLARD GREENS

Steps:

• Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
• Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.

GREENS, APPLE AND WALNUT SALAD

Steps:

• Mix greens, apple, cranberries, and walnuts in large bowl.
• Mix dressing ingredients in small bowl, pour over salad. Toss. Sprinkle parmesan on top.
• Can substitute bleu cheese crumbles for the parmesan, if desired. Can also add a bit of red onion, if you like (I don't).

SWEET AND TANGY SAUTEED COLLARD GREENS

Steps:

• Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
• Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

PICKLED GREENS

Steps:

• 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.