The Method:

• The Confit: Squeeze 1/2 cup of Talo into a small saucepan. Add 2 bunches of chopped Green onions and a decent pinch of salt.

• Cook on the low-medium heat until the onions are melted and the Talo has turned a vibrant, grassy green.

• The Fold: Let it cool slightly, then fold that entire confit mixture into 250g of Greek yogurt or sour cream.

• Serve with thick-cut potato chips or crunchy sourdough.