3 C chopped lacinata or curly kale
2 tsp chopped garlic
¼ c walnuts, toasted
Zest of 1 lemon & 1 Tbsp of its juice
Pinch red pepper flakes
¼ tsp salt
1/8 tsp black pepper
6 T xvoo
1 T water
Place kale in a medium sauce pan. Add enough water to cover the bottom of the pan. Place a lid on the pan and bring to a boil cook kale for 3 minutes while stirring. Remove kale and run under cold water until cooled. Drain through a fine mesh strainer and press out any excess liquid.
Place walnuts in a small sauté pan and toast for 3 -5 minutes over low to medium heat until lightly browned and aromatic.
Place all ingredients into a small food processor or blender. Mix until almost a puree but still chunky stopping and scraping down sides periodically.
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