My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 22, 2012

Collard Green Pesto

How do you know you're a redneck! When you make pesto from collards and pecans. Will I did and it's really, really, good. Use it just like your basil and pine nut version. But to keep the redneck thing going stir some of this into your pot of plain grits. Yum! Any leftovers may be stored tightly covered in the refrigerator for a week.

Makes about 3 cups
print recipe

5 cups packaged fresh collard greens, washed, trimmed, and chopped, Use fresh if you have them.
3 cloves garlic
1/4 cup pecans
1/2 cup olive oil
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon salt (taste before adding salt)

1. Cook greens in boiling water to cover about 4 minutes or until tender; drain. Plunge into ice water to stop the cooking process; drain well.

2. Process garlic and pecans in a food processor until finely ground. Add greens, oil, cheese, salt, and 1/4 cup water; process 2 to 3 seconds or until smooth, stopping to scrape down sides. (Mixture will be thick)


  1. maybe i can become an honorary redneck?

  2. Oh, yummy! Funny you should do this. I had all kinds of kohlrabi greens left from yesterday's haul and wondered how to make something different. Guess what I'm gonna do next! Thands for sharing.

  3. You're brilliant! I think I had some fresh-ground pepper in mine as well.

  4. Love this idea! Always trying to eat more greens.

  5. I'm going to look up here for kohlrobi...Joe's Mom says it's yummy!...:)JP

  6. lol I love me some redneck ingenuity!


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