Recipe:

Big bowl of fresh organic garden greens

spaghetti pasta

1/4 cup fresh churned butter

1/2 cup cow cream

1/2 cup water

juice from 1 full lemon

1 1/2 tsp sea salt

1 tsp fresh ground pepper

Method:

1.

First bring a big pot of water to a rolling boil and then add the pasta and cook until "al dente”.

2.

In a separate pot add the butter, water, lemon juice, salt and pepper and cook on medium heat. When the butter is fully melted add the raw greens.. Cook until all the greens have full cooked through. When done turn the flame off.

3.

Next take about 1/2 of the greens and sauce and add to a blender. Blend this portion just until the greens have broken up into small pieces. I pulsed about 10 times to get the right consistency. Then add back to the pan and then add the cream and stir it all up.

4.

When the pasta is ready add the pasta to the Lemon Butter Sauce and stir until fully combined. That’s it!