From Farm to Table: Part 2

…and I don’t even particularly like collard greens!

So, back from the farm and with a couple pounds of super leafy collard greens. Margaret and I found a recipe for collard green pesto on Tuesday night.

The whole thing made even more “organic” by my inability to find the food processor. We chopped the pesto by hand. The final result was delicious!

With the leftover pesto, you could easily make a lovely crostini for guests.

Post Tagged: Recipes

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This article was written by

MrsEm

Website: EmilyStyle

I'm an adventurer and founder of a brand strategy studio. I'm so lucky to work abroad for a couple months each year. Weekly dinner parties and picking what to wear when I'm at home in San Francisco. I love a tough challenge, email emilystyleblog@gmail.com to reach me.

There is 1 comment for this article

Rebecca - A Daily Something June 30, 2011 at 12:46 pm

Mmm yum! I know what you mean about collard greens – not the biggest fan here – but pesto can totally make anything taste fantastic. 🙂