One of the ways many of us preserve a bounty of basil is by making pesto. How about adapting that idea for the collard greens in this week’s box so you can enjoy them for another few weeks? Stir it into pasta, add some to a batch of field peas, serve it as bruschetta at your next party.
It seems this is an idea that’s been around for a while. Here’s one version I found adapted from a recipe originally in Gourmet magazine in 2004. Now you can adapt it to suit your taste.
Ingredients:
8 large collard greens leaves 7 pitted brine-cured green olives 1 garlic clove 3 tablespoons water dash of balsamic vinegar 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/4 cup extra-virgin olive oil 1/3 cup finely grated Parmesan Cheese Salt
Preparation:
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. Coarsely chop collards.
Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, 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. Taste for seasoning.