Ingredients

  • 18 oz Fresh kale
  • 2 ea Garlic cloves, minced
  • 1 ts Salt
  • ¾ c Olive oil

Directions

Wash the kale well in cold water & pat it dry. Cut away the ribs & stem of the kale, leaving only the leafy greens. Combine all the ingredients in a food processor & process to form a thick paste. Will keep in the refrigerator for 5 or 6 days.
VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes.
Serves 12 as an appetizer on crostini.