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Collards with Cashews and Pickled Peppers

6 oz. mushrooms, coarse chopped

Salt and pepper

3/4-pound collard greens

6 oz. green or red cabbage

6 T. cashew butter

2 T. white wine vinegar or apple cider vinegar

6 T. pickle liquid from pepperoncini jar

Extra virgin olive oil

1/3 c. chopped pepperoncini

1/4 c. rough chopped toasted cashews

small bunch of parsley coarsely chopped

Heat oven to 400 degrees and spread mushrooms on baking sheet lined with parchment paper with no oil until they are slightly dry. Toss with salt when roasted and set aside.

Cut the thick rib from the collards and discard. 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 collards into fine strips. Place into a bowl. Cut core from cabbage and slice the same way as collards and place into the bowl.

In a small bowl whisk cashew butter, vinegar, and pickle liquid. When blended whisk in 2 T. olive oil and season generously with salt and pepper. Tamper with this until it is irresistible.

Add mushroom and pickled peppers to greens and pour on the dressing. It will be thick so continue tossing with tongs. Adjust seasonings. Top with chopped cashews and parsley. Serves 4

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