The greens you see are just the beginning; when they're blended with butter, magic happens.
Whipped Chimichurri Butter with Turnip & Radish Greens
Chef Emily Hahn
1 pint
15 minutes
5 minutes
Latin American
Sauces & Spreads
This flavor-packed butter can be eaten fresh and soft as a dip, or allowed to harden in the refrigerator to become a compound butter for cooking meats and veggies.
Ingredients
1 cup washed and chopped turnip & radish greens
2 cloves fresh garlic
4 sprigs fresh oregano, picked off the stem
1 tbsp honey
1 tbsp red wine vinegar
Juice and zest of ½ lemon
1 pinch red chili flakes
2 sticks salted butter, softened to room temperature
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Food Processor
Chef’s Knife
Directions
In a food processor blend greens, oregano, garlic, honey, vinegar, lemon just and zest until slightly chunky.
Drizzle in olive oil while blending until smooth. Add soft butter to the mixture and blitz until smooth and creamy-looking.
Serve immediately, or store in the fridge.