Collard Greens and Kale Pesto

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 Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds.

Read the source article at Epicurious.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s