Makes 2 cups
2 1⁄4 lbs greens, such as kale, spinach, chard,collards, beet greens, etc.
1 cup olive oil
1 garlic clove (or more to taste)
4 tablespoons vinegar
2/3 cup chopped nuts (toasted or raw walnuts, pecans, etc.) or blanched almonds
Wash the greens well. Chop the leaves and stems and remove any fibrous, tough stems.
Bring a pot of lightly salted water to a boil. Stir in the chopped kale or other greens and cook for about 4 minutes, or until the kale has softened and turned bright green. Immediately transfer to a colander, rinsing with cold water. Drain well.
Put remaining ingredients in blender and blend, adding small amounts of greens at a time. If paste seems watery add a teaspoon or two of chia seeds. Mix until thick and smooth.
Can also be made in wooden mortar. Then put boiled greens through food grinder or sieve. Crush garlic and nuts in mortar with pestle and gradually add greens and remaining ingredients. Blend until thick and smooth.
Adapted from: The Festive Fast: Greek Meatless Cooking in the Eastern Orthodox Tradition, Kokkinou& Kofinas, Athens.