Shredded Collard Greens with Walnuts and Pickled Apples

Ingredients

• 1 teaspoon suya seasoning mix 
• 0.5 cup apple cider vinegar 
• 1 pound collard greens 
• 2  gala apple red
• 0.5 teaspoon kosher salt 
• 0.3 cup olive oil 
• 1 teaspoon salt 
• 0.5 cup sugar 
• 3 ounces walnut halves 
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• slotted spoon
• cutting board

Directions

1. 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.
2. Add apples and return to a boil.
3. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.
4. Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker. Cool nuts in oil.
5. Transfer nuts to a cutting board with a slotted spoon, reserving oil. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.
6. 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.
7. Transfer to a large bowl.
8. Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste.
9. Add apple slices, discarding pickling liquid and spices, and toss again.
10. ·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.