Tapenade
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Steamed cavolo nero blended with anchovies, capers, lemon and olive oil into a dark, savory spread.
Ingredients
- 8 leaves cavolo nero Italian kale/dinosaur kale
- 6 anchovies from jar or tin and drained
- 1 tbsp capers drained
- 1/2 lemon juice and zest
- black pepper
- olive oil
Equipment
- saucepan
- food processor
Directions
- Steam the cavolo nero for 5 minutes to soften it.
- Blend everything in a food processor, drizzling in olive oil until it reaches the consistency you like.
- Move to a covered jar and refrigerate.
Notes
Prep 5 minutes, cook 5. Use within 4 days. No added salt needed (the anchovies are salty).