Shredded Collard Greens with Walnuts and Pickled Apples

"INN The Kitchen at Abingdon Manor"
A Collection of Most Requested Recipes

Salads: Shredded Collard Greens with Walnuts and Pickled Apples
Serves: 6-8

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

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.