Garlic Green Spread by Elizabeth L. Giordano

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

1. Wash and trim all greens. Stems are fine, but you may want to trim tough stems.
2. 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.
3. 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.