All year long I've been on a campaign to eat more kale. You can tell by my use of the word campaign that kale is a vegetable I'm learning to love, not one I loved from the start. Like most kids I know, I don't always want to eat my dark leafy greens, so from time to time I have to hide vegetables in my own meals. This mildly spicy red pepper, kale and walnut dip -- which you also could use as a spread on sandwiches or bruschetta -- began as a random ingredient pull from the refrigerator. I had some kale that needed to be used, a bit of leftover roasted red pepper in a jar, and a few walnuts. Harissa brought them all together in a Mediterranean-inspired dip, and nobody will ever figure out that kale is the green in it. Serve this at your next party, with celery sticks, carrots, or tortilla chips.
Red pepper, kale and walnut dip (or spread)
Makes 1/2 cup; can be multiplied.
1/3 cup walnut pieces
2 oz chopped kale
4 oz roasted red pepper
1/4 tsp harissa, or more to taste
1/2 tsp kosher salt
1 Tbsp fresh lemon juice
In a small nonstick (dry) frying pan, toast the walnuts over low heat until fragrant and slightly browned.
Place the walnuts along with the remaining ingredients in a food processor, and pulse until the mixture is a smooth purée.
Store in the refrigerator until ready to use [can be made up to 2 days ahead].
Serve with vegetables, tortilla chips, crackers or pita bread; spread on a sandwich; or, toss with pasta.
Other recipes that use these pantry ingredients:
Kale walnut pesto pasta, from Shutterbean
Kale and chard salad with blue cheese and walnuts, from Pink Bites
Roasted red peppers stuffed with kale and rice, from Taetopia
Lentils, roasted red pepper and kale salad, from Citron & Vanille
Muhammara, from Flavors of the Sun
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