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