Do you still have your collards from last week? I have about three leaves left to use and they are still in great condition. CSA member Terri sent this recipe for a pesto made of the collard greens. Great way to eat the greens with salty olives and soft texture of the walnuts. Terri had a great idea to add this on top of fish. Enjoy.
Amy Hetager, CSA Blogger
Collard & Olive Pesto
From CSA Member Terri
This is what I did with last week’s very small bunch of collars – about 5 large leaves.
Trim the heavy stems from the leaves; chop the leaves, then steam them til soft, 10 minutes or so.
Let them cool. Then, using a food processor, blender or mortar and pestle, put collards in with 4-6 small manzanilla or green olives (no pits) 1-2 cloves of garlic, some olive oil, a little red chile, a few walnuts and pepper.
That’s it! Salt to taste (not much because of olives).
One time, when I had a bigger bunch of collards, I added more oil and grated parmesan and put it on pasta (or spaghetti squash).
Last week, I didn’t use much olive oil – just enough to mix it, then added a little mayonnaise and put it on fish before baking.
It kept the fish nice and moist.