This pesto partners well with ciabatta or sourdough. Turnip, kale, or mustard greens may be substituted for collard greens.
2 cups firmly packed chopped fresh collard greens
2 garlic cloves
2/3 cup extra virgin olive oil
1/4 teaspoon dried crushed red pepper
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Cook collard greens in boiling salted water to cover 4 to 6 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well. Process garlic in a food processor until finely ground. Add greens, olive oil, and red pepper; process 2 to 3 seconds or until finely chopped. Stir in remaining ingredients.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.