Collard Greens And Kale Pesto Recipes

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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



Collard Greens and Kale Pesto image

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.

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

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



Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard) image

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

1 bunch kale
1 bunch beet leaves (collards, mustard, turnip) or 1 bunch other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 cups water (more if needed)
salt and pepper
balsamic vinegar (optional)

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