Garlicky leaf, stem, and core pesto 4 to 5 cups stems, leaves, and cores of cauliflower, broccoli, kale, collard greens, Swiss chard, cabbage, sliced or diced into 1/2-inch pieces 3 cloves garlic 1/2 cup olive oil 1/2 teaspoon salt water Put everything in a pot just big enough to hold it and add water to cover by half. Cook it at below a simmer until anything you prod with a wooden spoon is smashable. Keep just enough water in the pot to make sure the bottom’s not burning, adding a little water as you need it. When everything is soft, purée it quickly in a blender or food processor, or simply
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