Green Feta Spread

This is a tangy spread that is nice on toast points. As with all cooking, play with the amounts if you prefer some flavors to be more bold and up front.

2 cloves garlic
1-2 c greens, washed, dried, and tightly packed (kale, spinach, or arugula are all nice)
3 oz tangy feta cheese or feta crumbles (i buy 365 in the white tub at Whole Foods. This is a nice tangy one; others can be way too mild and dry)
1/2 plain Greek yogurt (use whatever fat level you like. Since no cooking is involved, fat content is your prerogative)
1/4t lemon zest
1-2t lemon juice

1. Smash and peel the garlic. Set aside (for about 10 mins- I just learned from Dr. Jo Robinson, in her book "Eating on the Wild Side" that raw garlic is great once certain molecules co-mingle. Smashing, cutting, or chopping will enact the good stuff. See Eating On the Wildside for her resources. FYI, the 10 minute wait period is for when you are going to cook the garlic. BUT since this recipe mixes the garlic with other ingredients, I follow the 10 minute rule to ensure the good chemical reactions happen before I add the garlic to the recipe).

2. In a food processor, combine all ingredients till smooth (including the garlic, once it's been sitting for 10 mins).
TIP: food process the yogurt with some of the greens first. Then as the volume shrinks down from processing, add the rest of the greens (and even more if you want a nice phyto-nutrient punch) and the remaining ingredients.

3. Spread desired amount on toast points or other crunchy base (e.g., celery, endive live. Finish with the salt, pepper, and chiffonade of the green you selected.