Cut the butter into chunks and drop it into the bowl of a food processor. Add the chopped greens and the field garlic bulbs that you have successfuly foraged. Pulse until well mixed, pausing every now and then to scrape down the sides.
If you don’t have a food processor, chop all the field garlic very finely. Mix the butter with the field garlic in a large bowl, with a wooden spoon. or use a large pestle and mortar.
Pack the compounded butter into small, sterilized jars and freeze, or use within one week. Keep cold. In the freezer the butter will be good for six months.
How to use field garlic butter:
- Melted, and poured over a poached egg, on good sourdough toast.
- Slathered over hot, baked potatoes.
- Whipped into egg yolks for deviled eggs.
- Stirred into hot tagliatelle, with a squeeze of lemon and a grating of bottarga.
- Dabbed onto a rested steak, hot off the grill.