Dan and Annie Shannon
Tapenade with a twist. Serve on fresh bread.
1 bunch Cavolo Nero (about 16 stalks)
3-4 cloves garlic
150g kalamata olives, pitted
30g pumpkin seeds
Zest from 1 lemon
Juice from 1 lemon
75ml olive oil
30g baby spinach leaves
Bread of your choice for serving
Tapenade with a twist. Serve on fresh bread.
1. Cut the stiff spine out of your kale.
2. Toss all your ingredients into a food processor and blend until it makes a smooth paste.
3. Serve slightly chilled or at room temperature with bread.
4. 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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