Kale Pesto

1 bunch collard greens: cleaned, de stemmed and chopped

¼ cup olive oil

4 whole garlic cloves

¼ cup grated parmesan

1 lemon, zested and juiced

1/2 cup basil

Direction: Bring a large pot of salted water to a boil. Have a large bowl of ice water set to the side. Place cleaned and chopped Kale in the boiling water and cook for 1-2 minutes, then transfer to the ice water to quickly cool. Once cool drain and put into a blender with the rest of the ingredients till smooth adding more oil to thin if needed.