Time: 10 Minutes
7 Ingredient RecipeIngredients:
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
12 oz baby kale, diced
1 can cannellini beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon sea salt & 1/4 teaspoon freshly ground black pepper
In a large skillet, on medium heat 1 tablespoon of oil. Add garlic cook 1 minute. Add 1/2 of the chopped kale and cook for 2 minutes until it begins to wilt. Repeat with the remaining kale. Let the mixture cool.
Place the olive oil, kale mixture, cannellini beans, lemon juice, vinegar, sea salt, and pepper in the bowl of food processor.
Blend until smooth. Transfer to small serving bowl. Serve with endive spears, bread, or chips.