2 cups packed black kale leaves, stems removed – you could use 1 cup of parsley leaves as a sub if you prefer.
1 cup olives pitted, we used kalamata but green olives make it SUPER green!
1/4 cup pine nuts toasted
2 cloves garlic peeled and chopped
2 tbsp capers drained
1/4 cup olive oil extra virgin, plus more if needed
1 large lemon juiced
salt and pepper to taste
This kale tapenade by Glow Diaries is quick to whip up and adds endless briny, savoury flavour to lunch time or nibbles! What makes it even better is that it’s hiding two cups of kale; it’s totally delicious and full of leafy green nutrients. Thanks Liz!
Combine all ingredients in a food processor or high powered or blender. Pulse until the tapenade is chopped and combined. You can leave this on the chunkier side if desired or pulse a few more times for a smoother paste. Taste and season with salt, pep, perhaps extra oil.
Store any leftovers in an airtight container in the refrigerator for up to one week.