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.
15 minutes
180 minutes
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.
