Spring Greens Puree
|Young lambs quarters/Violet leaves / mustard greens / dandelion greens / other wild or cultivated spring green||1 Pound|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Water||1 Cup (16 tbs) (Or As Required)|
|Freshly ground black pepper||To Taste|
|Heavy cream||1 Tablespoon|
|Hard cooked egg||1 , chopped|
1. Wash and drain the greens but do not dry thoroughly. Put in a large saucepan with the butter, oil, and garlic. Cook for 2 minutes, stirring constantly.
2. Remove the garlic and cook the greens for 5 to 7 minutes longer, or until tender. Do not overcook. Add a tablespoon or two of water, if necessary, to prevent scorching.
3. Transfer the greens to the container of an electric blender or food processor. Add salt, pepper, and cream and blend or process until smooth. Reheat.