This recipe is inspired by the abundance of dark leafy greens growing on the farm. It's so good that most of it never makes it to my plate. I eat it by the spoonful right out of the bowl!
4 cups chopped greens (chard, kale, collards - your choice)
1/8 cup olive oil
1 cup walnuts, toasted and chopped
2-4 cloves of garlic, chopped
3 T capers, drained and rinsed
1/4 chopped parsley
Steam the greens until bright green and slightly wilted. Combine all of the ingredients in a food processor and pulse until finely chopped.
Enjoy on bread or over pasta or as a filling for a baked potato.