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Categories:
collard greens brine-cured green olives garlic water balsamic vinegar salt cayenne black pepper extra-virgin olive oil
Viewed: 51 - Published at: 5 years agoIngredients
- 1 3/4 lb collard greens
- 7 large brine-cured green olives (2 1/4 ounces), pitted
- 2 garlic cloves, chopped
- 1/3 cup water
- 1/2 teaspoon balsamic vinegar
- Scant 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Method
- Bring a 6- to 8-quart pot of salted water to a boil.
- Meanwhile, cut stems and center ribs from collard greens and discard.
- Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes.
- Transfer collards with tongs to a colander to drain, gently pressing on greens to extract 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.
