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Collard Green Pistou

Hands-on time 15 mins
Total time 15 mins
Yield Makes 1 cup
This pesto partners well with ciabatta or sourdough. Turnip, kale, or mustard greens may be substituted for collard greens. 

Ingredients

  • 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

  1. 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.