Collard Green Pesto Roasted Tomatoes - Page 2

 

I’m Black. Collards are to me what platanos are to Latins. It’s what green tea is to the Chinese. It’s my Sunday after church healing. Collards mixed with corn bread is what allows breath to enter my body. It’s just what we ate. It’s what I know. I try to work collards in as many ways as I can. Today, it’s with pesto.

The concept is easy. You mix blanched collards with garlic, pecans, and olive oil. But when you think about the endless possibilities, hopefully you get as excited as I am. Today, I toss them on sweet cherry tomatoes and roast them in a hot oven. Then, I toss the whole pan of tomatoes with pasta and more pesto. It’s a perfect way to bow down to the dish that had sustained my bloodline through many generations.

2 cups of collard green leaves, blanched

1/2 cup of pine nuts

1/2 cup of Parmesan cheese

1 teaspoon of salt

1/2 teaspoon of pepper

2 garlic cloves

1 cup of good olive oil

4 cups of cooked pasta (I used angel hair)

 

Directions

1. In a blender, add the collard green leaves, pine nuts, Parmesan cheese, salt, pepper, and olive oil. Blend and stream 1 cup of good olive oil until a paste has been formed. Pour into a container and reserve.

2. Heat a skillet. Pour in the pesto and heat it through. Then toss in the drained pasta and roasted tomatoes and mix well. Serve immediately.