Creamy Green Sauce

This  is a great method for using up a ton of greens before you lose them to the compost pile and then storing the sauce in the fridge for use throughout the week.

Sauté in ½ cup olive oil:

• 1 large onion –diced
• 2-3  cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp nutmeg
• pinch hot red pepper flakes (just a slight warming, but not actually hot)
• 1 cup chopped mushrooms (optional)

Cook until the onions smell sweet…about 10-15 min. 

When they're done cooking, pour the onions into a food processor.

While the onions sauté:

1. Start a large pot of water to boil. Once it boils add enough salt so the water tastes like the ocean.
2. Wash, stem and chop 2-3 bunches of greens  (kale, chard, collards, mixed Asian greens, arugula…you get the idea)
3. Once the water is boiling add all of the greens.
4. Cook 5 min.  NO LONGER than 5 min.
5. Use tongs to remove the greens into the food processor which already holds the sautéed onions and seasonings.  A fair amount of the water will come along and that’s just fine.
6. Process the greens into a fine puree.
7. Finally, add 4-5 ounces of fresh goat cheese and pulse until incorporated.

If you’re going to store the sauce for another day, cool and place it in a glass jar. (This "creamy" version of the Kale Sauce does not freeze well.)

Uses:

In our Green Lasagna recipe, squeeze some over our Avgolemono Rice or

• Over pasta,
• steamed potatoes,
• as a topping on scrambled eggs,
• on toast with goat cheese…..

Back to The Cascading Kitchen