This garlic green spread is good any time of day and in many different ways. For Thanksgiving, try it as a red potato topper.
- 1 bunch kale
- 1 bunch parsley
- 1 bunch cilantro
- 2 cloves garlic
- 1/2 lemon
- 1/2 large avocado, or 1 small avocado
- Pinch Celtic sea salt
- Olive oil
- Wash and trim all greens. Stems are fine, but you may want to trim tough stems.
- Pop everything, except for oil and salt, in a good blender or a food processor. While blending on high, drizzle in a few streams of oil. Keep blending until all greens are nicely chopped and have the consistency of veggie dip.
- Sprinkle with sea salt to taste and keep in the fridge for up to a week. Use as a dip, a spread, a salad dressing, a pesto; mix it into wild rice, top baked potatoes, or stir into steamed veggies . . .
Note: Feel free to change up the ingredients! This works with whatever herbs/greens/seasonings you like. My mom makes hers without cilantro, and a friend makes hers with dandelion greens and no garlic or salt.