Collard Greens And Kale Pesto Recipes

COLLARD GREENS AND KALE PESTO

Collard Greens and Kale Pesto image

You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.

Provided by Joe Sparatta

Categories Sauce Vegetarian Kid-Friendly Kale Healthy Low Cholesterol Collard Greens Bon Appétit Virginia Small Plates

Yield Makes 2 Cups

Number Of Ingredients 10

Ingredients

1 small bunch collard greens, stems removed
1 small bunch Tuscan kale, stems removed
Kosher salt
3 garlic cloves, chopped
1 1/2 ounces grated Parmesan (about 1/2 cup)
1 cup olive oil
1/2 cup unsalted, roasted peanuts
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.
Do Ahead
Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.

COLLARD GREEN PESTO LINGUINE

Collard Green Pesto Linguine image

Provided by Sunny Anderson

Time 30m

Yield 6 servings and 3 cups pesto

Number Of Ingredients 8

Ingredients

1 pound bunch collards, ribs discarded, leaves roughly chopped
1 (13-ounce) box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
Add the linguine to the pot of salted boiling water and cook according to package instructions.
Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

COLLARD GREEN OLIVE PESTO

Collard Green Olive Pesto image

Provided by Danny Toma

Categories Condiment/Spread Sauce Olive Quick & Easy Parmesan Collard Greens Gourmet Italy

Yield Makes about 2 1/4 cups

Number Of Ingredients 10

Ingredients

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

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