Collard Greens and Kale Pesto - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 small bunch collard greens, stems removed
- 1 small bunch Tuscan kale, stems removed
- Kosher salt
- 3 garlic cloves, chopped
- 1 1/2 ounces grated Parmesan (about 1/2 cup)
- 1 cup olive oil
- 1/2 cup unsalted, roasted peanuts
- 1 tablespoon finely grated lemon zest
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper
Instructions
- 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).
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale, Lemon, Nuts.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural f...
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