A versatile sauce made from any leftover greens you have, with a hint of garlic and spring onion. Good as a dip or a spread!
Ever wonder what to do with radish, turnip, or even carrot greens? You could certainly make pesto variations, and I suppose this is one – with a few tweaks.
What greens can be used for this? Almost any. I haven’t tried a significant portion of kale or beet greens, and I’m guessing those would change the texture and processing time given their thicker cuticle (that’s the exterior part that makes a leaf stiff – not in reference to a nail bed), but flavour-wise they should work. Though beet greens are definitely going to change the colour!
I started off presenting this just as a dip for some oven roasted potato wedges, but once I started using it on other things, I realized I needed to include them so show off the diversity.
- As a base for pizza, with pancetta and fresh mozzarella. I tried out SugarLoveSpices’ basic dough on this one (I’ve been trying to create my ideal pizza dough). Or if you want something thicker, there’s my flatbread dough here.
- On toast, with a soft-boiled or poached egg (don’t forget to add lots of baking soda for an easily peelable egg).
- And as a dip for just about any chip, crisp, or vegetable!
Mixed Greens Spread
- ½ lb/200g mixed greens radish, turnip, mustard, carrot tops
- 1 med/75g spring onion
- 2 med/20g green garlic 15g regular garlic
- 2 tbs/30ml lemon juice
- 3 tbs/45ml olive oil
- 1-2 tbs/15-30ml mayonnaise*
- ¼ tsp salt
Roasted Potato Wedges
- 1 ¼ lb/600g yukon gold or other creamy potatoes cut in 1/6ths
- 1 tbs/15ml olive oil
- ¼ tsp salt
- ½ tsp dried oregano
For the greens spread:
- Process everything together in a food processor or blender on high for 3-5 minutes until fairly smooth.
- Can be stored in the freezer for up to 2 months.
- Preheat oven to 400F. Line a baking sheet with foil.
- Toss potato wedges in olive oil and spices until coated.
- Spread out on line baking sheet so that one side of each wedge is in contact with foil.
- Bake first side for 15 minutes. Flip each wedge and bake second side for 10-13 minutes until crispy.
- Serve warm.