This is good as a dip with pita bread or tortilla chips, as a pasta or grain sauce, or, with the addition of 6 cups of stock, a tasty soup…
2 T extra-virgin olive oil
1 c coarsely chopped onions
1 garlic clove, minced, optional
1 bunch, greens, washed, coarsely chopped (about 6 c)
2 c cooked white beans, drained, cooking liquid or can liquid reserved (1 cup), or water or stock
2 T chopped fresh herb, or 2 t dried
salt and pepper, to taste
extra water or stock, if needed
2 T lemon juice
1. Heat olive oil in a large skillet over medium heat. Add onions and garlic and saute until softened, about 3 or 4 minutes. Add greens and saute until wilted and tender. Add beans, 1 cup bean liquid or water or stock, herb, salt, and pepper, raise heat and bring to a boil. Reduce heat, cover, and cook for about 5 minutes.
2. Cool mixture slightly, then puree in a food processor or blender. If mixture seems to thick, thin with extra liquid. Transfer to a serving bowl. Add the lemon juice and stir to incorporate. Taste for seasonings.