Kale & Kalamata Olive Tapenade

Dan and Annie Shannon

Vegan bread
Prep Time: 3M
Serves: 1

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  • 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

Tapenade with a twist. Serve on fresh bread.

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  • 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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