This pesto partners well with ciabatta or sourdough. Turnip, kale, or mustard greens may be substituted for collard greens.
This recipe goes with Smoky Red Pepper Soup
Southern Living NOVEMBER 2011
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.
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