Garlicky Za'atar-Spiced Carrot Greens and Roasted Pumpkin Sauce
yields about 2 1/2 cups
greens from 8 young carrots, washed, tough stems removed
1 bunch cilantro, tough stems removed
1/4 cup extra virgin olive oil
8 cloves garlic, peeled
1/4 cup za'atar
1 large jalapeno, seeded and roughly chopped
juice of 1 lime
2 cups roughly mashed roasted pumpkin, or other winter squash, flesh (from about 1/2 small pumpkin, about 7 inches in diameter)
1/4 tsp fine sea or kosher salt
Bring two inches of water to a boil covered with a steamer basket. Place the carrot greens in the basket, top with the cilantro, cover, and steam for 2 minutes, until lightly wilted and bright green. Transfer to a food processor fitted with the S blade.
Heat the oil gently in a small pan. Add the garlic and cook, without browning, until softened, 5 minutes. Remove from heat, carefully stir in the za'atar and allow to cool for a minute before adding to the food processor along with all the other ingredients.
Puree, scraping the bowl every half minute or so, for 3 to 4 minutes, until very smooth. Adjust seasoning.
Reheat leftovers on the stove top, thinning with a little vegetable broth, as needed.