Warm tapenade made with red bohr kale. Serve it in a canning jar for extra flair! Spoon onto crusty bread spread with chèvre.
Ingredients
2 bunches red bohr kale, washed and cut into 2-inch lengths
1 tablespoon unsalted butter, softened
3 tablespoons olive or vegetable oil (you can use all oil and no butter, if you like)
3 tablespoons crushed fresh garlic
1 teaspoon red pepper powder or flakes (to taste)
Whatever else you like. A little chopped onion, for example. Chopped scallions. I sometimes use gochugaru (Korean red pepper flakes -- the kind used in kimchi) and a drop of fish or anchovy sauce. Make it to your taste with logical seasoning combinations and alter the instructions below appropriately).
Kosher salt to taste (amount dependent upon what you use)
¾ cup water
Method
Mix softened butter, oil, garlic and pepper into a paste and add to saute pan
Heat mixture over medium flame until just bubbly and then add kale
Saute kale for about 3 mins
Add a little salt, if needed
Add ¾ cup water
Bring to a boil, cover and turn flame to low
Allow to braise for 5 to 8 mins
Strain kale mixture, reserving liquid for another use, like soup, or to drink later. Be sure to press liquid out of kale mixture very well
Add kale mixture to food processor and pulse until fine -- but not too fine!
Taste and adjust seasonings
Move to attractive bowl or press into small canning jar
Serve warm. Base recipe can be spooned onto fresh crusty bread layered with chèvre. If you make the kale Asian-style, you can serve it with steamed buns and plum sauce, for example
Recipe by Akitachow.com: A food site and a big dog at https://www.akitachow.com/the-csa-experience-part-5/