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–+ servings

Artichoke and Kale Tapenade

Course: Appetizer, mezze, Sides, Snack, Tapas
Cuisine: Mediterranean
Keyword: artichoke, Garlic, Lemon
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 7 minutes
Servings: 8
Artichoke and Kale Tapenade, made with a very few ingredients, which you probably already have, delivers amazing flavor with little effort
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Ingredients

  • 1 TBS extra virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 15 oz can artichoke hearts, halved or quartered, drained
  • 2 cup Tuscan Kale Rough Chop and Thick Stems Removed
  • 1/2 cup green olives pitted
  • 2 TBS capers
  • Kosher Salt and Fresh Ground Black Pepper to taste

Instructions

  • Heat olive oil and garlic over medium high heat until garlic just begins to get fragrant. Be careful not to burn the garlic.
  • Add artichokes to the garlic and olive oil. Sauté for about 3 -4 minute, stirring or shaking frequently
  • Add Tuscan Kale, and stir to combine
  • As kale begins to soften and wilt, remove from heat
  • Add Green Olive and Capers and stir to combine
  • Allow everything to cool for 3 - 4 minutes
  • Transfer everything to food process and process until desired texture is reach
  • Add salt and pepper to taste
  • Serve immediately or let cool and refrigerate to use later