Name: Collard and Pecan Pesto
Yield: 8 Servings
Ingredients: ½ small bunch collard greens, center ribs and stems removed; Kosher salt; ½ cup olive oil; ¼ cup toasted pecans; 2 tablespoons apple cider vinegar; ½ teaspoon honey; ¼ teaspoon crushed red pepper flakes; Freshly ground black pepper

Michael Graydon + Nikole Herriot

A dip that proves collards don’t have to be stewed for hours to be delicious.

Recipe notes