Kale & Kalamata Olive Tapenade

Dan and Annie Shannon

Tapenade with a twist. Serve on fresh bread.

  1. 1 bunch lacinato kale (about 16 stalks)
  2. 3-4 cloves garlic
  3. 1 cup kalamata olives, pitted
  4. 1/4 cup pumpkin seeds
  5. Zest from 1 lemon
  6. Juice from 1 lemon
  7. 1/3 cup olive oil
  8. 1 cup baby spinach leaves
  9. Bread for serving

  • Cut the stiff spine out of your kale.
  • Toss all your ingredients into a food processor and blend until it makes a smooth paste.
  • Serve slightly chilled or at room temperature with bread.
  • You can also serve in a sandwich, with pasta like a pesto or over baked tofu… it’s a pretty versatile recipe.

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