There is probably nothing quite as easy, and hardy, to grow as kale. It is one of those vegetables that can grow year-round in our westcoast environment, and can last throughout the winter. In fact, it tastes better after a cold spell.
Needless to say, since it is so easy to grow, we eat it a lot. After many pans of kale chips, we usually need a little bit of a break from routine.
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| Photo by Asta Kovanen |
I recently hosted a fundraising dinner where we ate local. Super local. Mostly grown by my farmer friends or myself. Of course kale made its appearance. It had to. It was featured in this tapenade, which I love and hope to share as yet another way to eat the almighty kale.
You can make this your own by adding more or less kale, olive oil or seasoning. We have tried it on pizza and I think it would be pretty amazing stirred into pasta as a pesto-like sauce diluted with some pasta-boiling water too.
3 tbsp olive oil
1 shallot, chopped (or small mild onion)
Add:
1 lg bunch kale, washed and roughly chopped (about 4 cups chopped)
1/4 tsp salt
Cook about 5 minutes over med heat until water evaporates.
Cool.
In food processor, combine:
Kale mixture
zest of 1 lemon
1 can green pitted olives (170g)
1-2 cloves garlic
2 tbsp olive oil (or more, to taste)
1/3 cup packed parsley leaves
Process until kale is finely chopped and is a thick spread consistency. Store in sealed container for up to 3 days. Best served at room temperature or slightly warmed.
