Collard Green Olive Pesto

1. 1

   Bring a 6- to 8-quart pot of salted water to a boil.

2. 2

   Meanwhile, cut stems and center ribs from collard greens and discard.

3. 3

   Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes.

4. 4

   Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water.

5. 5

   (If making pasta, reserve water in pot for cooking pasta.)

6. 6

   Coarsely chop collards.

7. 7

   Blend olives and garlic in a food processor until finely chopped.

8. 8

   Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped.

9. 9

   With motor running, add oil in a slow stream.

10. 10

    Turn off motor, then add cheese and pulse to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.