This garden-greens purée makes a delicious dip, spread or side dish. You can use super-nutritious kale or any combination of broccoli rabe, collards, beet greens or turnip greens.
2 tbsp oil
1 small red or yellow onion, peeled and chopped
1 to 4 garlic cloves, minced or pressed 8 to 10 cups seasonal greens (kale, broccoli rabe, collards, beet greens
or turnip greens), removed from stems and chopped
1/2 cup water, stock or dry white wine
Juice and zest of lemon
1 tbsp honey
2 or 3 tbsp cashew butter or peanut butter
Salt and pepper to taste
Heat a large heavy skillet over medium heat. Add olive oil, onion and garlic, and sauté until onions are soft and garlic is lightly browned. Mix in greens, stir and add stock, wine or water. Cover and cook for 20 to 25 minutes or until greens are very soft. Check often to make sure there is enough liquid; add a small amount of water if necessary. Remove from heat and place the mixture in a blender. Add lemon zest and juice, honey and cashew or peanut butter, and purée until smooth and creamy. Blend in salt and pepper to taste. Makes about 1 1/2 cups.
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