Serves 1
Directions
- 1Destem the leafy greens, using wild garlic and chives for flavor, and cavolo nero for color.
- 2Wash the greens.
- 3Blanch the greens in boiling water in batches.
- 4Transfer the greens to ice water to stop cooking.
- 5Squeeze out any liquid from the greens.
- 6Chop the greens.
- 7Blend the greens with double the amount of oil, until the mixture feels warm to the touch (about 60 degrees).
- 8Carefully release the pressure from the blender so it doesn't burst.
- 9Strain the mixture through two strainers with a j-cloth or coffee filter and let it slowly drip out.
- 10Blend it with classic aioli to make a bright green sauce.
- 11Mix it with simple butter emulsion for a beautiful patterned garnish.
Ingredients
- wild garlic
- chives
- cavolo nero
- 2 amount oil
- classic aioli
- butter emulsion
Equipment
potice water bathblenderstrainersj-clothcoffee filter
Tips
- Use any seasonal leafy greens available.
- Pickle the stems and flowers for garnish.
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