This weekend my husband and I packed up my knife, board, food processor and apron and headed to Rushville IL a 4 hour drive to southwestern IL. His sister and husband own Peace Of Earth bed and breakfast and she invites me to teach down there 1 to 2 times a year. It is a Peace of earth, 26 acres of woods, hiking, gardening, chickens, quiet. I always sleep so good while I am there — the cabins which are beautiful with real beds and screened in porches that are built to feel like your in the trees are so cozy. Yes there are bathrooms and showers. When we arrived Friday evening we were greeted with hugs and tuna steaks grilling. Saturday I taught a class on greens so in the morning Pat gathered greens from her large garden and we indulged our guests with greens. Here is a spread I made that I had the class help me create,
4 to 5 cups mixed greens (I used baby kale and arugula)
12 green olives
1/3 cup pecans
1 clove garlic (more if you love garlic)
1 to 2 tablespoons olive oil
zest of 1 small lemon
lemon juice of 1 lemon (reserve part to see if need it all)
We coarsely pulsed it in the food processor. At this stage it could be a sprinkle on grilled fish or chicken.
Take it a bit further with a bit more liquid (water or more lemon juice) and you have a nice spread.
Taste and adjust sometimes greens can be bitter so add a bit of maple syrup or agave.
Also you can add parmesan if you would like.
Ideas for the spread:
-crostini and broil with a slice of fresh tomato
-slice a tomato in half top with green goodness and bake or broil for a nice side dish or appetizer
-use it on pizza instead or sauce or with the sauce
-just eat it by the spoonful!