Categories: Sides

Ingredients

• 2 bunches kale, ribs removed and discarded, leaves chopped and rinsed, but not dried, divided
• 1/2 bunch cilantro
• 1/4 cup toasted, shelled pepitas
• 1/4 cup Cotija
• 3 garlic cloves
• 5 tbsp. olive oil
• 1/4 cup fresh lime juice
• Salt to taste

Directions

1. Minced 3 cups kale, cilantro, pepitas, Cotija, and garlic in a food processor for the pesto.

2. Add oil and lime juice; puree pesto and season with salt.

3. Heat a saute pan over medium. Add remaining 18 cups kale and cook, covered, tossing occasionally until kale wilts, 5 minutes.

4. Stir in pesto and garnish kale with additional Cotija.

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