• Blanch the greens in boiling salted water until they're tender and taste good to you.
• Drain the greens, then cool and squeeze out as much water as possible. Spread the greens out on a cutting board in a square and cut in a ½ inch cross-hatch pattern to ensure there's no long stems.
• Blend the greens and nut paste in a food processor, slowly drizzling in the water, and then the oil like you would with mayonnaise.
• Taste the mixture and correct the seasoning for salt and lemon, it should be smooth and spreadable. Transfer to a shallow bowl or plate, smooth out the dip, and gently press the blade of a knife down to make a cross-hatch pattern in the greens. Sprinkle on pomegranate seeds and olive or walnut oil before serving.

To make the dish in cake form

• Instead of the food processor, mince the cooked greens by hand. In a bowl, stir in ¼ cup plus 1-2 tablespoons of the nut mixture and a dash of fresh lemon to the greens. Mix well.
• Taste and adjust the seasoning with another tablespoon of nut paste, a dash of lemon, or pinch of salt as needed until you like the taste.
• Form the greens mixture into tablespoon-sized balls or ovals, decorate with pomegranate seeds and serve room temperature or cool, as an appetizer.