Shaved Collard Greens with Cashew and Pickled Peppers

Name: Shaved Collard Greens with Cashew and Pickled Peppers
Ingredients: 6 oz mushrooms Kosher salt and freshly cracked pepper ¾ pound collard greens 6 oz red or green cabbage (¼ of a small head) 6 tablespoons cashew butter 2 tablespoons white wine vinegar 2 tablespoons pickle liquid from the pepperoncini jar Extra-virgin olive oil ⅓ cup seeded and chopped pepperoncini or other pickled peppers ¼ cup roughly chopped toasted cashews

5 steps

Recipe from Six Season - A New Way with Vegetables by Josh McFadden

Updated at: Thu, 17 Aug 2023 08:49:57 GMT

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Ingredients

4 servings

0.75 poundcollard greens

6 ozred cabbage

6 tablespoonscashew butter

2 tablespoonswhite wine vinegar

¼ cuptoasted cashews

roughly chopped

Instructions

Step 1

Heat the oven to 400F

Step 2

Spread the mushrooms on a baking sheet and roast them - with no oil- until they have lost much of their moisture and are slightly dry around the edges. The timing could range from 15-30 minutes depending on the type and moisture content of the mushrooms. Toss them with some salt after they’re roasted and set aside to cool.

Step 3

Meanwhile, cut out the thick rib from each collard leaf and compost or discard it. Stack a few leaves on top of one another and roll them into a tight cylinder. With a sharp knife, slice across the roll to cut the collards into very thin strips, pretty much as thin as you can get. Put the collards in a bowl. Cut out the core of the cabbage and slice in the same way as the collards. Add to the bowl.

Step 4

In a small bowl, whisk together the cashew butter, vinegar, and liquid from the pickled peppers. When the ingredients are blended, whisk in 2 tablespoons olive oil and season generously with salt and black pepper. Taste and tinker with the balance until the sauce is irresistible.

Step 5

Add the mushrooms and pickled peppers to the greens, pour on the dressing, and toss until it’s completely integrated. Because the dressing is thick, you’ll need to toss a lot; using tongs makes this easier. Taste and adjust with more vinegar, pickle juice, salt and black pepper. Top with the chopped cashews and serve.