Quelites Dip

Quelites can be cooked like spinach – just saute in olive oil with garlic and/or onions.  This coveted green, sometimes called Lamb’s Quarters, is extremely high in Vit. A (280% RDA), Vit. K (1100%), Vit C (100%), Calcium and Manganese (50% each).

1 large garlic clove, or 1-2 garlic scapes – rough chopped
2-3 scallions, white & green parts – rough chopped
2 cups packed Quelites leaves, wash and spin dry
1/4 cup good quality Olive Oil
1/3 cup toasted almonds (or walnuts)
1/4 cup pitted olives (recommend kalamata, or green spanish)
1 teaspoon grainy dijon mustard
2 tablespoons miso paste (recommend light if you have it)
1 teaspoon chili paste or 1/4 teaspoon cayenne (optional)

1. Place garlic, scallion and olive oil in a food processor and process until smooth.
2. Add the remaining ingredients and process until it reaches preferred consistency.
3. Taste and add any salt and pepper if needed.
4. Serve at room temperature, or chilled, with pita slices.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
This entry was posted in Appetizer, Sauces. Bookmark the permalink.

1 Response to Quelites Dip

  1. Pingback: Quelites Quinoa Pilaf | Recipes from the Black Dirt

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