2-3tablespoonsnuts or seeds pumpkinseeds, sesame seeds, etc (refer to my suggestions in the post)
1tablespoonsoy or equivalent
1tablespoonoil from the same nuts
1tablespoonmaple syrup
8ouncesfresh violet greenswith minimal amounts of stem
Instructions
Blanch the greens in boiling salted water until just tender, then shock in an ice bath and squeeze dry. Alternately, you can steam them until they're tender and taste good to you.
Toast the nuts, then grind to a paste in a mortar and pestle, and stir in the remaining ingredients.
Toss well with the greens, double check the seasoning, adjust as you see fit for salt and sugar, and serve, cool or at room temperature.
Notes
Many different greens and combinations of nut and seed oils can be used here.