Coarse kale tapenade

Name: coarse kale tapenade
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 5 tablespoons extra virgin olive oil; 2 toes garlic finely chopped; bag Kale a 300 g; 100 g black olives without pip (pot a 240 g); 1 tablespoon capers little pot; 4 anchovy fillets tin a 46 g; lemon pepper freshly ground

A tasty Italian recipe. The appetizer contains the following ingredients: fish, extra virgin olive oil, garlic (finely chopped), ready-to-cook kale (a 300 g), black olives (without a pit (pot a 240 g)), capers (pot), anchovy fillets (tin a 46 g) ) and lemon pepper (freshly ground).

Ingredients

Kitchen Stuff

food processor

Directions

Heat 2 tablespoons of olive oil in a stirring fruit the garlic very gently.
Put the kale through it and let the vegetables shrink all the time.
Add 3 tablespoons of water, let the kale cook in 2-3 minutes and evaporate the moisture again.
Allow the kale to cool slightly.
Put the kale into the food processor.
Add the olives, the capers and the strips of anchovies and mix everything into a coarse tapenade in which pieces of olive are still visible.
Do this by running the food processor briefly, with interruptions.
Stir 3 tablespoons of olive oil through the kale tapenade and season it spicyly with lemon pepper.
Let the tapenade stand for at least one hour so that the taste can develop.
Serve the kale tapenade in a nice dish.
Tasty slices of baguette roasted in a grill pan..