Shaved Collard Greens with Cashew and Pickled Peppers
YIELD: 6 servings
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
Steps
Heat the oven to 400F
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.
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.
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.
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.
Recipe from Six Season - A New Way with Vegetables by Josh McFadden
