This recipe and photo is brought to you by our friends at Bon Apetit.

What you need:

• 1 small bunch collard greens, stems removed

• 1 small bunch kale, stems removed

• Kosher salt

• 3 garlic cloves, chopped

• 1½ ounces grated Parmesan (about ½ cup)

• 1 cup olive oil

• ½ cup unsalted, roasted peanuts

• 1 tablespoon finely grated lemon zest

• 1 tablespoon fresh lemon juice

• Freshly ground black pepper
  

What to do:

1. Cook collard greens and kale in a large pot of boiling salted water until bright green and tender, about 45 seconds. Transfer to a bowl of ice water (this will stop the cooking and help lock in the color). Drain; squeeze out as much liquid as possible (to avoid a watery sauce).
    

2. Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest, and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.
   
   Do Ahead: Pesto can be made 1 day ahead. Cover with plastic wrap, pressing directly against surface, and chill.