You Won't Believe It Has Collard Greens

It has been about 2 years since I've posted anything but recently got inspired by a blog by Marijo Harding who is participating in Pure Bikram Yoga's 60 Day Challenge. During the past 2 years I've gone down the slippery slope of adding dairy, then fish, then chicken to my diet but recently decided that I wanted to go back to eating vegan most of the time along with becoming more consistent in yoga practice. I have continued to cook lots of vegan meals the past two years because Will, my oldest, is a hardcore straight-edged vegan. No animal products touch his lips or feet.

So here I go, back to blogging. I have been on a big greens binge the past month or so. Wheatsville has had the most divine spinach. I have always been a fan of swiss chard and I like collard greens but am always uncertain about how long to cook--some see bitter. Wheatsville and Johnson Farms to the rescue--wonderful organic collard greens. And serendipitously, I was watching Food Network on Saturday and on Cooking for Real there was a recipe for collard green pesto--it was made with lots of parmesan and served with chicken meatballs and pasta. I modified a bit so no cheese and I reduced the olive oil used in the recipe. It turned out great and is really a pretty quick dish to put together.

Collard Greens Pesto & Pasta

1 bunch collard greens, roughly chopped, ribs discarded

1/2 cup pecans, lightly toasted either in skillet on top of the stove or in oven

2/3 c. olive oil (could even use 1/2 cup and I think it would be fine -- original recipe called for 1 cup)

1-2 cloves garlic, peeled

1/4 Kalamata olives, pitted (I forgot the olives first and taste was fine so to save calories and fat you could omit; I did add in the end)

13 oz. box of linguine

Boil pot of water; add greens and blanche for about 1 minute; remove to ice bath to keep the color bright green. Blot greens dry with paper towel and put in food processor. Add pecans, garlic and olives. Pulse a couple of times before running processor and slowly adding olive oil.

After mixed thoroughly toss with linguine cooked according to package directions. Enjoy!