Saturday, July 5, 2008

Kale Tapenade

kale tapenade works well as a spread, as a filling or a quesadilla or pizza topping. It also makes a wonderful pasta sauce. Saute the greens, garlic and olives in olive oil until the greens are soft.
Use a food processor or blender to combine sauteed ingredients with parmesan cheese. It will keep refrigerated for about a week. It also freezes well.

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