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Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh! Boistfort Valley Farm: Certified Organic Produce Grown Locally & Delivered Fresh!
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Community Supported Recipe Box

Collard Green Olive Pesto

ingredients

  • 1 bunch collard greens
  • 4 large brine-cured green olives, pitted
  • 1 large garlic clove, finely chopped
  • 1/4 teaspoon balsamic vinegar
  • Pinch of salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 oz finely grated Parmigiano-Reggiano

procedure

printable recipe
dish: side
season: spring, fall

Bring a large pot of lightly salted water to a boil. Cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 10 minutes. Transfer collards with tongs to a colander to drain, very gently pressing the greens (don't squeeze!) to drain excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.

Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

Adapted from Gourmet, March 2004, by Danny Toma of Naples, Italy


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leftie Boistfort Valley Farm: Certified Organic Produce grown locally & delivered fresh!

Boistfort Valley Farm, Inc.
426 Boistfort Road
Curtis, WA 98538
(360) 245-3796

website: BoistfortValleyFarm.com
email:


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