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.
8 cups fresh, young collard leaves, washed and coarsely chopped
4 cloves garlic, peeled
1 1/2 teaspoon sea salt
3 tablespoons whey
Filtered water, as needed
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.