What I came over here to do

OK, super yummy collard green recipe. It was quick and tasty.

Shredded Collard Greens with Walnuts and Pickled Apples from Gourmet September 2000
yield: Makes 6 servings
Active time: 30 min Start to finish: 1 1/2 hr
Ingredients
For pickled apples

* 2 red apples such as Gala or Idared
* 1/2 cup cider vinegar
* 1 cup water
* 1/2 cup sugar
* 1 teaspoon salt
* 1 teaspoon pickling spice


* 1/2 cup walnut halves (3 ounces)
* 1/4 cup olive oil
* 1 bunch collard greens (1 pound)
* 1/2 teaspoon kosher salt

Preparation

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.

Cooks' notes: ·Apples may be pickled 3 days ahead and kept chilled, covered.

·Nuts may be toasted and chopped 1 day ahead and kept in the oil in an airtight container at room temperature.