Green Garlic Butter:
The addition of greens to this wonderful garlic butter recipe gives it loads of extra raw nutrition. My favorite greens to use are Lambsquarters, young Dandelion leaves, Watercress, and Chickweed, but you needn’t stop there! This recipe is endlessly adaptable to any green experiments you might wish to concoct!
½ cup unsalted butter
½ cup olive oil
½ teaspoon salt
12 garlic cloves, crushed
1 cup freshly chopped wild greens (or parsley or other fresh garden herbs)
Make garlic butter in a food processor by whipping the butter, oil, salt, fresh garlic and greens together until smooth.
Note: If using salted butter, eliminate the salt from the recipe.The olive oil makes the butter nice and creamy and spreadable, even after refrigerating. I like to make a batch of this to keep handy in the fridge. You can also make a larger batch ahead to freeze in small containers when the greens are in season.