Best Collard Greens And Kale Pesto Recipes
COLLARD GREENS AND KALE PESTO
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
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.
PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)
This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.
Provided by NcMysteryShopper
Categories Collard Greens
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
- While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
- Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
- Cook on high for 4 hours or until greens are tender.
- Serve with balsamic vinegar, optional.
Nutrition Facts : Calories 114.9, Fat 7, SaturatedFat 1.6, Cholesterol 8.6, Sodium 210.8, Carbohydrate 9.6, Fiber 1.9, Sugar 1.9, Protein 4.9
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