“New from the Kitchen”
Recipe of the Month – February 2020
A Southern food staple is collard greens. This recipe which I included in my cookbook “Inn The Kitchen” is a twist on traditional greens in that you use them raw instead of cooked.
To good times with great food!
For 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
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.