4 to 6 servings
PREP TIME
10 minutes
COOKING TIME
5 minutes
TOTAL TIME
15 minutes
kosher salt
1 bunch collard greens, coarsely chopped
¼ cup Brazil nuts
1 head garlic, cloves peeled
1 tablespoon finely grated lemon zest (from about 1 lemon)
½ bunch fresh parsley, coarsely chopped
1 cup olive oil
½ teaspoon rice wine vinegar
To keep the vibrant color of the salsa verde, hold off on adding the vinegar until just before serving to avoid oxidation and discoloration.
Bring a 10-quart pot of water to a rolling boil and add ½ teaspoon of salt. Fill a medium bowl with equal parts ice and cold water.
Quickly blanch the collard greens in the boiling water for 1 minute. Drain in a colander in the sink and quickly plunge the greens into the ice bath to immediately stop the cooking and maintain a bright green color. Remove the greens from the ice bath and squeeze out any excess water.
In a food processor, finely grind the Brazil nuts until they make a smooth paste that resembles the consistency of creamy peanut butter, about 1 minute. Remove the paste and set aside.
Wipe out the food processor and add the garlic, lemon zest, and parsley. Pulse until the garlic is finely minced. You can use a flexible rubber spatula to scrape down the ingredients in the food processor to make sure everything mixes evenly.
After the garlic mixture is thoroughly combined, add the collard greens and pulse five times for a chunky and not pureed mix.
Once incorporated, slowly add the oil while pulsing the food processor in short bursts to combine without overblending. Add the Brazil nut paste and pulse two or three times to just combine.
Add salt to taste (I use about 1½ teaspoons) and stir in the vinegar just before serving.