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Raclette with Collard Green Pesto and Favas and Lemon

Prep Time15 mins
Cook Time12 mins
Total Time27 mins


Collard Green Pesto:

  • 4 collard green leaves
  • 1 garlic clove
  • 1/2 cup olive oil
  • 1/4 cup Parmesan-Reggiano
  • 3 tablespoons macadamia nuts
  • Pinch crushed red pepper
  • 1/4 teaspoon salt plus more to taste


  • 2 cups 8 ounces shredded raclette
  • 1 tablespoon olive oil
  • 6 to 8 okra ends discarded and sliced
  • 8 fava beans twice shucked (will equal to about 1/3 cup of fava beans)
  • 3 to 4 mint leaves minced
  • Zest and juice from 1/2 lemon
  • Salt
  • Serve with toasted baguettes


  • Prepare an ice bath by filling a medium bowl with water and adding few handfuls of ice cubes. Fill a medium saucepan with salted water and bring it to a boil. Place collard greens in water and blanch for 15 to 20 seconds until leaves turn a bright green. Transfer to ice bath. Transfer to a cutting board and cut out the stem, discarding them. Dry the leaves with a few sheets of paper towels. Transfer to food processor, along with the garlic, olive oil, Parmesan, macadamia nuts, red pepper and salt; pulse until very smooth. Adjust salt according to taste.
  • Preheat oven to 250 degrees F. Divide the raclette cheese amongst the baking dishes. The end of this dish goes very quickly so be sure to prep your fava beans and okra. Bake the cheese for 10 minutes, until cheese is very very melty.
  • Meanwhile, heat about a tablespoon of olive over medium high heat. Once hot, drop in the sliced okra and fava beans and cook until a bit toasty and browned, about 2 to 3 minutes. Sprinkle with the minced mitn leaves, salt and a squeeze of lemon.
  • Once the cheese is ready, immediately top with the sautéed okra and fava beans, a spoonful of collard green pesto and a sprinkling of lemon zest (a must!) and a pinch of salt. Serve with toasted bread.


Feel free to use another baking dish or dishes.


Serving: 3g