Kale & Kalamata Olive Tapenade

Dan and Annie Shannon

Tapenade with a twist. Serve on fresh bread.

1 bunch lacinato kale (about 16 stalks)
3-4 cloves garlic
1 cup kalamata olives, pitted
1/4 cup pumpkin seeds
Zest from 1 lemon
Juice from 1 lemon
1/3 cup olive oil
1 cup baby spinach leaves
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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