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.

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