 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|