Active time: 30 min Start to end up: 1 1/2 hr
Components: 1 teaspoon pickling spice,1/ 2 cup cider vinegar,1 lot collard greens (1 pound),2 red apples such as Gala or Idared,1/ 2 teaspoon kosher salt,1/ 4 cup olive oil,1 teaspoon salt,1/ 2 cup sugar,1/ 2 cup walnut halves (3 ounces),1 cup water
Directions: 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, up until sugar is liquified. Add apples and go back to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.Instructions: Toast walnuts in oil in a small frying pan over moderate heat, stirring sometimes, till a shade darker. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, booking oil. Coarsely chop 1 tablespoon nuts and finely slice staying nuts.Instructions: Halve each collard leaf lengthwise with cooking area 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.Instructions: 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.