Green Oil

Serves 1
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Directions

  1. 1Destem the leafy greens, using wild garlic and chives for flavor, and cavolo nero for color.
  2. 2Destem the leafy greens, using wild garlic and chives for flavor, and cavolo nero for color.
  3. 3Destem the leafy greens, using wild garlic and chives for flavor, and cavolo nero for color.
  4. 4Wash the greens.
  5. 5Wash the greens.
  6. 6Wash the greens.
  7. 7Blanch the greens in boiling water in batches.
  8. 8Blanch the greens in boiling water in batches.
  9. 9Blanch the greens in boiling water in batches.
  10. 10Transfer the greens to ice water to stop cooking.
  11. 11Transfer the greens to ice water to stop cooking.
  12. 12Transfer the greens to ice water to stop cooking.
  13. 13Squeeze out any liquid from the greens.
  14. 14Squeeze out any liquid from the greens.
  15. 15Squeeze out any liquid from the greens.
  16. 16Chop the greens.
  17. 17Chop the greens.
  18. 18Chop the greens.
  19. 19Blend the greens with double the amount of oil, until the mixture feels warm to the touch (about 60 degrees).
  20. 20Blend the greens with double the amount of oil, until the mixture feels warm to the touch (about 60 degrees).
  21. 21Blend the greens with double the amount of oil, until the mixture feels warm to the touch (about 60 degrees).
  22. 22Carefully release the pressure from the blender so it doesn't burst.
  23. 23Carefully release the pressure from the blender so it doesn't burst.
  24. 24Carefully release the pressure from the blender so it doesn't burst.
  25. 25Strain the mixture through two strainers with a j-cloth or coffee filter and let it slowly drip out.
  26. 26Strain the mixture through two strainers with a j-cloth or coffee filter and let it slowly drip out.
  27. 27Strain the mixture through two strainers with a j-cloth or coffee filter and let it slowly drip out.
  28. 28Blend it with classic aioli to make a bright green sauce.
  29. 29Blend it with classic aioli to make a bright green sauce.
  30. 30Blend it with classic aioli to make a bright green sauce.
  31. 31Mix it with simple butter emulsion for a beautiful patterned garnish.
  32. 32Mix it with simple butter emulsion for a beautiful patterned garnish.
  33. 33Mix it with simple butter emulsion for a beautiful patterned garnish.

Ingredients

  • wild garlic
  • wild garlic
  • wild garlic
  • chives
  • chives
  • chives
  • cavolo nero
  • cavolo nero
  • cavolo nero
  • 2 amount oil
  • 2 amount oil
  • 2 amount oil
  • classic aioli
  • classic aioli
  • classic aioli
  • butter emulsion
  • butter emulsion
  • butter emulsion

Equipment

potice water bathblenderstrainersj-clothcoffee filter

Tips

  • Use any seasonal leafy greens available.
  • Pickle the stems and flowers for garnish.