Super easy and super nutritious! Perfect for spreading, dipping or even eating straight from the jar!
6 Cups Kale - Green, Purple or Dino, Chopped
Extra-Virgin Olive Oil
½ Cup Raw Organic Sesame Seeds or Hemp Hearts
8 Green Onions, Green Part Only
3 Tablespoon Apple Cider Vinegar
1 ¼ Teaspoon Sea Salt
1
Add the chopped kale and 1 tablespoon olive oil to a pan on a low heat and cover with a lid until slightly crispy. This should take about 7 minutes.
2
Place the cooked kale into a blender or food processor, ideally with “S” blade. Add in the remaining ingredients and blend until smooth.
3
This spread can be stored in the fridge for 4-5 days in an air-tight jar or container.
CategorySide-dishesCuisineKetogenic, Ketogenic-Vegan
This recipe is from Leanne Vogel, and can be found at the Healthful Pursuit website. Which offers healthy recipes, Health food-plans and a podcast. This recipe and more can be found here; https://www.healthfulpursuit.com/2015/09/the-best-kale-pate-spread/
Ingredients
6 Cups Kale - Green, Purple or Dino, Chopped
Extra-Virgin Olive Oil
½ Cup Raw Organic Sesame Seeds or Hemp Hearts
8 Green Onions, Green Part Only
3 Tablespoon Apple Cider Vinegar
1 ¼ Teaspoon Sea Salt