½ cup shelled walnuts
5 Tbs. Olive oil
3 Tbs. Lemon juice
½ tsp. Salt, or to taste
¼ cup stock (or cooking liquid from boiling dried beans or vegetables)
Bring 4 cups water to a boil. Put in walnuts and boil rapidly for 3 minutes; drain. Combine olive oil, lemon juice, salt, and stock in a blender. Crumble walnuts and add them as well. Blend, pushing down with a rubber spatula when needed, until you have a smooth paste. Add additional stock to achieve desired consistency. Makes about 1 cup.
Lightly steam 1 pound of braising greens* for approximately 5 minutes. Pour sauce over greens and serve. Optional, garnish with crumbled walnuts.
*Use any hardy greens such as kale, kale/cabbage buds, asian greens or broccoli.
Submitted by Rosa Blair