Shredded Collard Greens With Walnuts And Pickled Apples Recipes

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SHREDDED COLLARD GREENS WITH WALNUTS AND PICKLED APPLES



Shredded Collard Greens with Walnuts and Pickled Apples image

Categories     Salad     Fruit     Side     Vinegar     Apple     Walnut     Fall     Collard Greens     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

For pickled apples
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

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.

PICKLED GREENS



Pickled Greens image

I love these sweet and sour greens from Rozanne Gold, a favorite cookbook author. Choose your favorite green or use a combination. They need two days in the frig before using. These are especially good as a side for soup, particularly Smokey Red Beans, posted separately. Cook time includes refrigeration time.

Provided by sugarpea

Categories     Lunch/Snacks

Time P2DT15m

Yield 1 quart pickled greens

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 727.2, Fat 1, SaturatedFat 0.1, Sodium 3620.4, Carbohydrate 174.1, Fiber 15.7, Sugar 157, Protein 12.6

SHREDDED AND SAUTEED COLLARD GREENS



Shredded and Sauteed Collard Greens image

These are a perfect accompaniment to Pork Chops with Roasted Peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

1 large bunch collard greens, cleaned, tough center ribs and stems removed (10 to 12 cups)
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/4 teaspoon red-pepper flakes

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.

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