Collard Greens Pesto Recipe
INSPIRED BY SOUTHERN UNITED STATES
A staple in Southern cooking, collard greens have a history even deeper than that part of the United States. Call them the dinosaurs of the vegetable family because they trace their roots to prehistoric times. Some say collards found their way from Africa to America. Since then, the leafy green has become a common ingredient in typical recipes of the South.
In the South, people eat collard greens and cornbread on New Year’s Day to ensure a prosperous year ahead.
SAVE FOR LATER
Makes 1 cup
1/4 cup shelled pecans
6 ounces collard greens
2 garlic cloves, peeled
1/2 teaspoon paprika
1/8 teaspoon cayenne
1 teaspoon dried oregano
1/8 teaspoon salt
1/4 cup olive oil
2 tablespoons honey
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the pecans until a fine crumb forms. Add the collard greens and garlic, and mash until smooth. Mix in the remaining ingredients. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Deviled eggs are closely tied to the South, but their roots are not American. It was first served as an appetizer in ancient Rome. The name deviled eggs and their ingredients evolved over time as more and more people began making their own versions of the recipe.
A classic side dish at Thanksgiving in New England and the South alike, succotash is made with corn, lima beans, and lard. Some people prefer to modify the recipe by replacing lard with alternative flavors, such as olive oil and vegetable stock.