Ingredients
2
red apples such as Gala or Idared
1/2
cup walnut halves (3 oz)
1
bunch collard greens (1 lb)
Directions
1.
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.
2.
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.
3.
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.
4.
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.
6.
Apples may be pickled 3 days ahead and kept chilled, covered.
7.
Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.
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