Greens to dress greens, or use as a marinade. Or mix with cooked grains. It’s kind of good drizzled on an omelet or frittata, as well as over salmon. It perks up many a sandwich, too. You can sub escarole, radicchio, mustard greens, arugula, or other salad-type greens, or combine a couple or three. You can also try other herbs, again, alone or in combination.

4 c spinach, washed, dried, coarsely chopped
1/2 c fresh basil leaves
1/2 c prepared mustard, your call
1 T vinegar, your call
1/2 c extra-virgin olive oil
3 – 4 T pitted, chopped black (kalamata) olives
water or vegetable broth, if and/or as needed

1. Purée all ingredients in a blender or food processor. If the mixture seems overly thick (it should be pourable), add water by the tablespoon until it has a pourable consistency.