Menu
Serve this on crostini’s or mini naan bread and garnish with basil pest or olive tapenade for an easy 1 or 2 bite appetizer.
PREP TIME: 12 MIN
COOK TIME: 8 MIN
SERVINGS: 8
2 C Baby Kale
2 each Scallions, Green & White portions separated
1 C Basil Leaves, Fresh
1 each 15 oz Can White Beans, Rinsed
½ Tbs Garlic, Grated
3 Tbs Olive Oil, plus more for drizzling
2 Tbs Fresh Lemon Juice
½ Tsp each Kosher Salt & Black Pepper
-Bring large pot of water to a boil.
-Fill bowl with ice water. Add salt to boiling water, then in batches, using strainer, dunk kale, then scallion greens and basil, to wilt; immediately transfer to ice water to cool. Drain well. Wring out with your hands to remove as much water as possible.
-In food processor, Combine and puree the white beans, kale, basil, scallion greens and whites, and garlic with oil, lemon juice, and 1/2 teaspoon each salt and pepper.