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Lacto-Fermented Collard Dip

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.


Ingredients:

  • 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

Instructions:

  1. Steam collards over lightly salted water until just cooked. Drain collards and cool completely. 
  2. Place the cooled, cooked collards, garlic, salt and whey into a blender or food processor. Pulse the mixture until blended but still slightly chunky. 
  3. 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. 
  4. Place the dip in cold storage and it will keep for many weeks.

 

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Lacto-Fermented Collard Dip


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