Ingredients
4 c chopped kale
1 clove garlic, smashed
3 tbsp capers, drained and rinsed
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp mushroom seasoning
1/4 c extra-virgin olive oil
Instructions
Steam the kale til tender. In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Add the capers, vinegar, Dijon mustard, and mushroom seasoning and pulse one or two times more. Add the olive oil and run the processor for five seconds. Set aside to let the flavors marry. Toast slices of baguette in olive oil and top with kale mixture.
Enjoy!
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