Wondering what to do with those beautiful daikon and turnip greens from last week’s share? If so, give this quick, easy and healthful dip a try. You can obviously use any type of green here but I love finding new ways to use greens that sometimes go to waste.
The flavorings in this dip can be changed any number of ways. If you have artichoke hearts, chop them finely and add them to the dip along with a little chopped onion (leaving out thyme and the garnishes suggested). I think it would be a great substitute for the much heavier, traditional spinach artichoke dip.
This recipe was inspired by this one. We hope you experiment and enjoy!
Yogurt & Greens Dip
- 9 ounces of uncooked greens (I used all of the greens shown in the picture)
- 1 cup + 2 tablespoons plain Greek yogurt
- 1 garlic clove, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon dry thyme
- 1/4 teaspoon lemon zest
- Extra-virgin olive oil, toasted sesame seeds and ground sumac for garnish
- Wash greens well, remove the stems and roughly chop. Cook in a teaspoon of olive oil in a 12″ non-stick skillet until wilted, about 3-5 minutes. Remove from heat and transfer to a fine mesh strainer set over the sink or a bowl. When cool enough to handle, squeeze out the excess liquid and transfer to a cutting board. Finely chop the greens and add to a medium mixing bowl (you should have 1 tightly packed cup).
- Stir in the yogurt, garlic, salt, thyme and lemon zest. Stir to combine and add 1) additional yogurt if you would like a creamy consistency (I liked the denseness of this amount of yogurt) and 2) additional seasonings as desired. Top with garnishes and serve with pita chips.