This is another recipe from Caldwell Esselstyn's Prevent and Reverse Heart Disease. A lot of other recipes from the same book seem to reference it. Having made this twice now, I can verify it is indeed miraculous. Blanch any dark leafy greens in boiling water for a couple minutes, drain, and add this sauce. It's garlicky and delicious.
Ingredients (adjust amounts according to your own tastes -- the numbers below reflect how I make it)
1/2 cup walnuts
1 garlic clove
2 tbs low-sodium tamari (I'll be using Bragg's Liquid Aminos, as always.)
1/2 cup (or more) water, depending on how thick or thin you want the sauce
Directions
1. Put all ingredients in a blender or food processor.
2. Blend, adding as much water as necessary (about 1/2 cup) to make it the right consistence to pour.
[Edited 2/22/13: This was amazing. Not at all what I was expecting. It's a nice salty, garlicky dressing. I've already made it twice since posting this. Sameer keeps being disappointed when he goes back for another helping and sees we've already eaten all the chard, kale, or whatever we put this on. This was a shocking revelation for both of us -- neither of us were huge dark leafy green fans previously.]
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