While at the Farmers Market this weekend I picked this bunch of collard after sampling them at one of the vendor stands. I would normally make my own pesto but this time I used one I picked up from the Farmers Market.
1-2 tsp. Olive Oil
1 Clove Garlic, minced
1 Lemon
1 tsp. Basil parmesan pesto
1 Bushel Collard Greens
1 Pinch Crushed Red Pepper
Salt and pepper to taste
1. Heat olive oil over low to medium
heat in deep dry pan.
2. While oil is heating, roughly chop
collard greens. Add garlic to frying
Pan, sauté 1 min add greens cook
down until greens are wilted.
3. Season with salt and pepper, red pepper, and
add juice of one lemon. Continue to
cook for about 10 minutes tossing
occasionally. Just before removing
from heat drizzle pesto over
greens toss lightly and serve.
1-2 tsp. Olive Oil
1 Clove Garlic, minced
1 Lemon
1 tsp. Basil parmesan pesto
1 Bushel Collard Greens
1 Pinch Crushed Red Pepper
Salt and pepper to taste
1. Heat olive oil over low to medium
heat in deep dry pan.
2. While oil is heating, roughly chop
collard greens. Add garlic to frying
Pan, sauté 1 min add greens cook
down until greens are wilted.
3. Season with salt and pepper, red pepper, and
add juice of one lemon. Continue to
cook for about 10 minutes tossing
occasionally. Just before removing
from heat drizzle pesto over
greens toss lightly and serve.
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