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PdfBring a small pot of water up to a boil.
Prepare an ice bath (in a small bowl, combine about 1 cup of water and a large handful of ice).
Once the water begins to boil, add kale, parsley, and basil. Blanch for 10 to 15 seconds and immediately strain and transfer the blanched greens to the prepared ice bath. Once they have fully cooled, fully dry them by straining and squeezing out excess liquid with a towel (cloth or paper).
Heat a couple of glugs of neutral oil in a saucepan over medium-high heat. Once hot, add garlic, serrano, and green cabbage. Sauté until soft and translucent, around 3 to 4 minutes.
Transfer the sautéed cabbage mixture to a blender. Add the blanched greens, chives, olive oil, and lemon juice and blend until smooth—season with salt to taste.