Puff Pastry with Collard Pesto

The recipe from  Food Network magazine.




Ingredients:

1 box puff pastry
Collard pesto ( see recipe below)
egg


Directions:

Roll out a sheet of thawed puff pastry into a 12 by 14 rectangle on a floured surface.

Unfold the first sheet of puff pastry and roll it into a rectangle

Spread the pesto over the puff pastry

Roll the puff pastry into a log, trim the ends so that they are even, and cover with plastic wrap. Refrigerate for at least 20 minutes. Repeat with the second sheet of puff pastry.


Remove the logs and cut into slices. Lay slices on a lined baking sheet spiral-side up. Bake at 375 degrees F for about 18 minutes or until flaky and golden brown. Serve warm or at room temperature 




Collard Pesto *

½ small bunch collard greens, center ribs and stems removed
Kosher salt
½ cup olive oil
¼ cup toasted pecans
2 tablespoons apple cider vinegar
½ teaspoon honey
¼ teaspoon crushed red pepper flakes

Freshly ground black pepper

Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, oil, pecans, vinegar, honey, and red pepper flakes in a food processor until a coarse purée forms; season with salt and pepper.

* Use any type of pesto you prefer. Since I have plenty of collards to use this recipe is perfect for me. Want to try kale next.