Collard Greens and Kale Pesto - 17g Carbs, 7g Fiber, 3g Sugar
From: www.bonappetit.com
You wouldn't blanch tender herbs such as basil, but doing so here softens the collards and kale.
Servings: Makes 2 cups
1 small bunch collard greens, stems removed
1 small bunch Tuscan kale, stems removed
Kosher salt
3 garlic cloves, chopped
1 1/2 oz grated Parmesan (about 1/2 cup)
1 cup olive oil
1/2 cup unsalted, roasted peanuts
1 Tbsp finely grated lemon zest
1 Tbsp 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. 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.
Servings: Makes 2 cups
Servings: about 3
Nutrition per Serving: 690 Calories, 67g Fat, 11g Saturated Fat, 10mg Cholesterol, 17g Carbs, 7g Dietary Fiber, 3g Total Sugars, 13g Protein, 230mg Sodium
Posted by: chefgloria1030@yahoo.com
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