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.
PENNE WITH SAUSAGE AND GREENS
Steps:
- Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and cooked through, 3 to 4 minutes. Add the collard greens, garlic, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the greens are wilted, about 3 minutes.
- Add the pasta, lemon zest, and half of the reserved pasta water to the skillet and toss. If needed, add more of the pasta water and toss again. Serve topped with Parmesan.
COLLARD GREEN PESTO LINGUINE
Provided by Sunny Anderson
Time 30m
Yield 6 servings and 3 cups pesto
Number Of Ingredients 8
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
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
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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COLLARD GREENS AND KALE PESTO RECIPE | BON APPéTIT
Step 2. Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low …
From bonappetit.com
4/5 (28)Servings 2
From bonappetit.com
4/5 (28)Servings 2
- 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.
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Collard greens, or collards, are a leafy green cruciferous vegetable, also known as Brassica oleracea, which is actually a family of plants that includes cabbage, Brussels sprouts, broccoli, and kale. Collard greens come in loose leaf or loose head varieties, rather than tight heads like you see on cabbages.
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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 ...
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Collard greens provide nearly twice the amount of calcium as spinach and are high in potassium and magnesium, too. You can use collard greens: raw in salads or on sandwiches or wraps. braised, boiled, or sautéed. in soups and casseroles. Kale has a slightly bitter taste while collard greens have a mild taste. Hence, this is another difference ...
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Apr 13, 2020 - You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale.
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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). Step 2. Coarsely chop greens and place in a food processor. Add ...
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Collard Greens and Kale Pesto. We normally don’t recommend blanching tender herbs like basil, but when you blanch it with collards and kale, it can make for a delicious dish. The Ingredients. 1 bunch collard greens with stems removed; 1 bunch Tuscan kale with stems removed; Kosher salt; 3 chopped garlic cloves; ½ cup grated Parmesan ; 1 c olive oil; ½ c …
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Kale. Kale is a member of the cruciferous vegetable family, which also includes broccoli, Brussels sprouts, arugula and collard greens. One serving contains just 30 calories and provides a day's worth of vitamin C, twice the recommended daily intake of vitamin A, and nearly seven times the recommended amount of vitamin K. Add a sizable dose of minerals and healthy fatty acids, …
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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, and squeeze out as much liquid as possible (to avoid a watery sauce). 2. Coarsely chop greens and place in a food processor.
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Feb 12, 2020 - You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale. Feb 12, 2020 - You wouldn’t blanch tender herbs such as basil, but doing so here softens the collards and kale. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
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Member Recipes; Add a Recipe; Recipe Clipper; Nutrition Calculator; SHOPPING LIST; MEAL PLANNER; RECIPE BOX ABOUT . . Collard Greens and Kale Pesto . Be the first to Review/Rate this Recipe. Saved From: www.epicurious.com . prep: 0 hr ; cook: 0 hr ; total: 0 hr ; Print Save. US Metric. servings: Summary. You wouldn't blanch tender herbs such as basil, …
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Collard greens and kale have much more in common than just their green color. Both are members of the ... Because of the similar flavor and texture, collards and kale can be used interchangeably in many recipes, and, in fact, collards have been singled out as one of the best substitutes for kale. Some great ways to use kale and collards include chopping the …
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COLLARD GREENS AND KALE PESTO RECIPES
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 ...
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