Ingredients
- 1 heaping cup chopped kale stems
- 3 cloves of garlic
- ½ cup toasted walnuts or pine nuts
- big handful of parsley and/or basil
- juice & zest of 1 lemon
- salt & pepper
- pinch of red pepper flakes
- ¼ cup olive oil
- optional - drizzle of balsamic vinegar
- optional - grated parmesan or pecorino cheese
Instructions
- Place stem pieces in a small pot and fill it with enough water to cover them halfway up. Toss in the garlic and a few pinches of salt. Simmer until the stems become knife-tender (about 20 minutes).
- Drain and let cool.
- In a food processor, pulse the cooked stems. Add everything else, drizzling in the olive oil at the end. Taste and adjust to your liking.