Shredded Collard Greens With Walnuts And Pickled Apples Recipes
COLLARDS WITH APPLES
Make and share this Collards With Apples recipe from Food.com.
Provided by southern chef in lo
Categories Collard Greens
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook greens in boiling water to cover in a Dutch oven for 30 minutes; drain.
- Sauté garlic and green onions in hot oil in Dutch oven over medium high heat until tender; add collards, apples, and remaining ingredients.
- Bring to boil; cover and reduce heat and simmer 15 minutes, or until apple is tender, stirring occasionally.
Nutrition Facts : Calories 94.8, Fat 2.9, SaturatedFat 0.4, Sodium 220.7, Carbohydrate 12.9, Fiber 5.1, Sugar 4.1, Protein 3.5
PICKLED GREENS
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
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 COLLARD GREENS WITH WALNUTS AND PICKLED APPLES
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
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.
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