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 tsp. sea salt
- 3 Tbsp. 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.