Collard and Pecan Pesto
['1/2 small bunch collard greens, center ribs and stems removed', '1/2 cup olive oil', '1/4 cup toasted pecans', '2 tablespoons apple cider vinegar', '1/2 teaspoons honey', '1/4 teaspoons crushed red pepper flakes', 'Kosher salt', 'Freshly ground black pepper']
Cook 1/2 small bunch collard greens, center ribs and stems removed, 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, 1/2 cup olive oil, 1/4 cup toasted pecans, 2 tablespoons apple cider vinegar, 1/2 teaspoons honey, and 1/4 teaspoons crushed red pepper flakes in a food processor until a coarse purée forms; season with kosher salt and freshly ground black pepper.
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