Seasonal Greens Purée


by Debra Daniels-Zeller

With live cultures from the miso, this dip is so delicious and versatile, you’ll make it over and over!


1 Tbs extra-virgin olive oil
2 shallots, peeled and diced
4 cloves garlic, minced
6 cups seasonal greens, sliced or torn,
tough stems removed
1/4 tsp cayenne
1/2 cup water
1/2 lemon, juice of
2 Tbs almond butter
2 Tbs white miso



Heat a heavy skillet over medium heat. Add olive oil, onion, and garlic. Stir and cook until onions turn translucent. Blend in seasonal greens and water. Cover and cook until greens are very soft. Check a few times to make sure you have enough water.

Remove from heat and purée in a blender with cayenne, lemon juice, almond butter and miso. Blend until smooth and creamy. Serve on the side or use as a spread.

Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at She can be reached at (425) 776-4689.

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