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BRADS STEVENS'
COLLARD GREEN
AND OLIVE PESTO
3/4 pound Alabama Blue
collards
1/2 cup pitted olives
1 teaspoon minced garlic
1/2 tablespoon white wine
vinegar
1 lemon, zest and juice
1/2 cup grated parmesan
cheese
1 teaspoon Kosher salt
1/2 teaspoon coarse black
pepper
1/2 cup Georgia olive oil
Blanch and shock trimmed,
rinsed and cut collards.
Combine collards through
pepper in a food processor.
Drizzle in olive oil while
blending, until all ingredients
are just incorporated.
JUNE/JULY 2021 | maconmagazine.com 73
