Collard and Pecan PestoGentl & Hyers
A dip that proves collards don't have to be stewed for hours to be delicious.
Recipe information
Yield
Makes 8 servings
Ingredients
1/2 small bunch collard greens, center ribs and stems removed
1/2 cup olive oil
1/4 cup toasted pecans
2 tablespoons apple cider vinegar
1/2 teaspoons honey
1/4 teaspoons crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Preparation
Cook 1/2 small bunch collard greens, center ribs and stems removed, in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
