![Recipe: Lacto-Fermented Collard Dip](http://culturesforhealth.com/cdn/shop/articles/Lacto-Fermented-Collard-Dip_header_01_1600x.jpg?v=1653116350)
Any dark leafy green would work well in this delicious recipe. Young spinach works well, too. This dip is great with corn chips or baked wheat crackers.
![](https://cdn.shopify.com/s/files/1/0077/0759/0720/files/Prep_Time_Icon_3ce6e10a-c327-4913-9018-bf25edcab01c.png?v=1656092712)
15 minutes
![](https://cdn.shopify.com/s/files/1/0077/0759/0720/files/Cook_Time_Icon_1177ffa0-23cf-4c57-a822-0553a8bfa718.png?v=1656092763)
180 minutes
![](https://cdn.shopify.com/s/files/1/0077/0759/0720/files/Yield_Icon_073bf154-54a6-4cbf-9225-f0cdd794aeb8.png?v=1656092888)
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Ingredients:
- 8 cups fresh, young collard leaves, washed and coarsely chopped
- 4 cloves garlic, peeled
- 1-1/2 tsp. sea salt
- 3 Tbsp. whey
- Filtered water, as needed
Instructions:
- Steam collards over lightly salted water until just cooked. Drain collards and cool completely.
- Place the cooled, cooked collards, garlic, salt and whey into a blender or food processor. Pulse the mixture until blended but still slightly chunky.
- Transfer the dip to a sanitized, wide-mouth quart jar. Add more water if necessary to cover, but packing it down with a spoon will bring up the juices. Cover with an airlock lid or a normal lid and set it out to ferment for 2-3 days on the counter, at room temperature, away from drafts and direct sunlight.
- Place the dip in cold storage and it will keep for many weeks.