1 c. mixed greens (kale, chard, and/or spinach)
1/2 c. fresh cilantro
1 lemon, zested and juiced
1/3 jalapeno chile pepper, seeds and ribs removed
1/2 t. ground cumin
Salt and pepper, to taste
1-1/2 T. extra-virgin olive oil
Add all ingredients except olive oil to a food processor; pulse to break down greens. With machine running, drizzle in oil; process until almost smooth. Set aside or refrigerate until use.
Use as a topping for scrambled eggs or a vegetable quiche.
Adapted from CleanEating.com.