Collard Greens and Kale Pesto

Name: Collard Greens and Kale Pesto
Yield: Makes 2 cups
Ingredients: 1 small bunch collard greens, stems removed; 1 small bunch Tuscan kale, stems removed; Kosher salt; 3 garlic cloves, chopped; 1½ ounces grated Parmesan (about ½ cup); 1 cup olive oil; ½ cup unsalted, roasted peanuts; 1 tablespoon finely grated lemon zest; 1 tablespoon fresh lemon juice; Freshly ground black pepper

Joe Sparatta & Lee Gregory, Southbound, Richmond, VAMakes 2 cupsSource

sauce collard greens kale easy side gluten-free vegetarian do not show on encore

Ingredients

1 small bunch collard greens, stems removed

1 small bunch Tuscan kale, stems removed

Kosher salt

3 garlic cloves, chopped

1½ ounces grated Parmesan (about ½ cup)

1 cup olive oil

½ cup unsalted, roasted peanuts

1 tablespoon finely grated lemon zest

1 tablespoon fresh lemon juice

Freshly ground black pepper

Method

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.