Green olive, artichoke and kale tapenade
A handful of blanched kale adds real depth and character to tapenade while also boosting its bright green vibrancy. Great on toast or crostini just as it is, or add some ricotta or goat's curd. It would also work beautifully on a little wet polenta (with some mascarpone), with lamb chops or roast chicken, on eggs, or stirred through pasta with ricotta and crushed toasted almonds.
Kale, olives and artichoke take a tasty dip in tapenade. Photo: Bonnie Savage
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1/2 bunch kale, leaves stripped (about 150g)
210g tin artichoke hearts in brine, drained and pressed of excess moisture
185g good-quality pitted green olives (preferably queen green olives)
1 tbsp capers (in brine)
2 long green chillies, stems removed
1 garlic clove
100ml extra-virgin olive oil
1. Blanch the kale in boiling water for two to three minutes. Drain well and chop reasonably finely – you should have about 120 grams.
2. Chop the artichokes, olives, anchovies, capers, chillies and garlic roughly and add to a blender with the kale. Blitz while slowly drizzling in the oil until a smooth paste.
3. Serve the tapenade, or refrigerate in an airtight container for about five days.
1. You could use rocket instead of kale for this.
2. The chillies give this a bit of heat. If that's not your thing, omit them and just season with plenty of black pepper instead.
3. Walnuts or almonds would work well in this instead of the artichokes, but just soak them first until softened.