1 medium bunch kale, center ribs and stems removed
Kosher salt
1 garlic clove, crushed
1/4 cup finely grated Parmesan
1/4 cup walnuts, toasted
1/2 cup olive oil
1 tablespoon (or more) fresh lemon juice
Freshly ground black pepper
Blanch kale in a large pot of boiling salted water, about 1 minute. Dunk in ice water to stop cooking process; wring dry in a clean kitchen towel.
Transfer to a food processor, add garlic, Parmesan, and walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and season with salt and pepper.
Adapted from Bon Appetit
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This recipe was most recently featured in
Boston Organics Newsletter No. 12 of 2014.