Anyone else eat garden weeds? 😂
I knew chickweed was edible but never tried using it.
Guys—I didn’t expect this to be so good! I thought, “how can pesto be good without basil?” But I carried on with keeping most of the ingredients in season.
My mind is 🤯 And those collard florets!!!! 🔥 They were so unexpectedly delicious! I’m sad I ate them all.
So here’s how to make this dish: Collard Green Florets with Wild and Weedy Pesto Pasta.
Collard Florets with Wild & Weedy Pesto Pasta
TIME:
30-40 min
|
SERVES:
3-4 people
HARVEST:
Collard green florets and leaves, garlic, chickweed, wild garlic
| INGREDIENTS |
|---|
| Handful of early collard florets* (can substitute broccoli raab/broccolini which is more easily sourced.) |
| 1 cup collard leaves (use leftover leaves pulled from florets, but add more as needed) |
| 1 cup chickweed (if weeds aren’t your thing, you can use spinach, chard, beet leaves, or another leafy green). |
| 1/2 cup wild garlic (optional) |
| 2-3 cloves garlic, peeled |
| 1/2 cup cashews (or other nut) |
| 1/3 cup parmesan cheese + more for serving |
| 1 lemon, juiced |
| 1 tsp. sea salt (add more if desired) + pinch for pasta water |
| 1/2 – 3/4 cups oil (used avocado) |
| Pasta (used cavatappi) |
DIRECTIONS:
- Start a pot of water on high heat for the pasta. Add pinch of salt. Once boiling, add your pasta and cook according to directions.
- Wash and prepare the collard florets by snapping the stems where they are still tender. Remove some of the leaves and reserve for adding to the pesto.
- Wash and chop your chickweed, wild garlic, collard leaves. Peel garlic cloves.
- To a high-speed blender, add the chickweed, wild onions, collard leaves, garlic, cashews, parmesan cheese, lemon, and sea salt. While adding the oil, blend to the desired consistency. This should be somewhat thick to stick to the pasta.
- Once your water on the stove is boiling, add your pasta and cook according to directions.
- Add the collard florets to the top of the cooking pasta to steam for a few minutes to desired tenderness, and then remove. You could also steam them in a separate pot or steaming unit if desired.
- Strain the pasta, reserving some of the cooking water (in case you need to thin the pesto while cooking), and add it back to the pan.
- Add desired amount of pesto to the pasta over low heat; I used about 1/2 – 3/4 cup. Mix well.
- Serve pasta with Collard florets on top or to the side and sprinkle with extra parmesan cheese.
NOTES:
*The collard florets are the stalks and flower head that pop up from bolting collards before they bloom or go to seed. This is not a common item you would find to buy. You may only have it available if you grow your own. Broccoli Raab or Broccoli would be an easy substitute.