Adapted slightly from Andy Baraghani from Bon Appetit, December 2016.
You can use whatever kind of greens you want (ie chard, spinach, kale, tarragon/celery/mint/parsley/cilantro/oregano leaves). I did beet greens, basil and green onions here.
Serve with whatever you'd like! I used carrots, cucumbers, celery, tomatoes, toasted bread and bacon (the bacon was spur of the moment, but delicious).
Calorie count is solely for the dip.