Collard Green Chimichurri

• 2 collard green leaves, stemmed and roughly chopped
• 1 cup roughly chopped fresh cilantro
• 2 cloves

In a food processor, combine the collard leaves, cilantro, garlic, green onions, chile (if using), horseradish, lemon zest and juice, and salt and pulse until finely chopped. Pour into a bowl, add the oil, and stir together gently. Taste for seasoning and adjust with salt to your liking if necessary.

Use right away, or transfer to an airtight container and refrigerate for up to 1 week,