Collard pesto

10 ounces small, tender collards;

2 large garlic cloves;

2 tablespoons chopped green olives or capers;

2 tablespoons chopped oil-packed sundried tomatoes;

1⁄4 cup chopped pecans, lightly toasted;

1⁄4 cup grated Parmesan cheese;

1 teaspoon Hot Pepper Vinegar or sherry vinegar;

6 tablespoons extravirgin olive oil;

1⁄2 teaspoon kosher salt;

1⁄4 teaspoon ground black pepper;

Pinch of cayenne pepper or crushed red pepper flakes.

Strip the collard leaves off the stems. Discard the stems. Stack the leaves and roll them up into a cylinder and then cut the cylinder crosswise into thin strips. You should have about 5 cups of lightly packed collards. Bring a large saucepan of water to a boil. Add 1⁄2 teaspoon kosher salt per cup of water. Add the collards and cook until tender, 10 to 15 minutes. Meanwhile, place the garlic in a slotted spoon and lower it into the boiling water for 30 seconds to poach away some of the pungent raw garlic taste. Set the garlic aside. Drain the collards in a colander and rinse under cold running water until cool. Drain well and transfer into the bowl of a food processor fitted with the metal blade.
Add the garlic, olives, tomatoes, pecans, cheese, and vinegar and pulse until the mixture is finely chopped. With the machine running, add the oil in a slow, steady stream until the pesto is smooth and thick. Season with the salt, pepper, and cayenne. Serve at room temperature.
Make-ahead note: You can make the pesto up to 3 days ahead. Store covered and refrigerated. Return to room temperature for serving.