⅓ cup shelled pecans (can be broken)
1 bunch Red Dog Farm mustard greens
2 cloves garlic
½ cup shredded Asiago cheese
½ teaspoon salt, plus more for the water if needed
Several grinds freshly ground pepper
⅓ cup olive oil

Preheat a small dry skillet over medium high heat. Add in the pecans, and toast, shaking occasionally, until they are fragrant and start to brown. Remove from heat and set aside to cool.

Blanch the mustard greens by giving them a solid 3 minute dunk in simmering salted water, then scooping them out and letting them drain. (Alternatively, you can microwave the washed greens for 2-3 minutes, then drain.)

Load the cooled pecans and garlic into a food processor and pulse a few times to break into small pieces. Add in the greens, cheese, salt and pepper, and pulse to combine. With the food processor running on low, pour in oil slowly until incorporated. Scrape down the sides and process until well blended. Taste, and see if you’d like more salt or pepper. Serve or freeze.