Recipe from the Farmhouse Kitchen
I don’t really know what to call this so sticking with Green Sauce for now.
Stems from whatever greens you have: Turnips, Mustard, Kale, Spinach
Some Stock to cook the stems in, about 2 cups
1/4 cup Olive Oil + more for sauteeing
Juice of 1 Lemon, plus zest from about 1/2
Pinch or Red Pepper Flakes
3/4 tsp Salt
3 Green Garlic tops
Water, for thinning sauce
Take the stems and chop small, then sauté in a little bit of oil, for about 10 minutes over low temp. Add stock and cook until the stems are really soft. Strain out the stock and save for something else. Throw the cooked stems into a blender with the rest of the ingredients and blend a bit. Add enough water to be able to blend into a smooth sauce. You can use this sauce as a garnish for soup or roasted vegetables, or even as a salad dressing.