I'm a little late posting this, and if the winter greens are finished in your part of the world, you'll just have to print this recipe for next year.
Nobody in my family enjoys collards, so my son recommended we make pesto from the ones we got from our CSA. After telling him collards aren't pesto greens, I looked it up on the internet.
And it turns out they are.
Here's my version of the recipe, tweaked to please my little family.
1. Blanch greens in boiling water to cover for 1 minute; drain. Plunge into ice water to stop the cooking process; drain well.
2. Roughly chop garlic. Toast pecans in dry pan over low heat. Process garlic and pecans in a food processor until finely ground. Add greens, olives, cheese, herbs, salt, and 1/2 cup oil; process until smooth, stopping to scrape down sides. Add more oil if necessary to achieve desired consistency.
We had this the first night over rice pasta with black olives and extra parmesan. Yum! But spread on pitas, topped with mozzarella cheese, and baked at 425 degrees Fahrenheit for 10 minutes it was a real hit. If you're looking for a new way to eat your greens, give this a try!
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