If you are NOT a great fan of kale then this recipe is for you. Kale is a fantastically nutritious vegetable but try as I might I just don’t really enjoy it on its own. Do you feel the same way about kale? If you do don’t despair because there is a solution – simply add it to dishes instead of eating it on its own. Today I’ve made Kale Dip with Peanut Butter – and actually enjoyed it!
Adding kale to a dip is for me an ideal way of serving this vegetable. I realised it only after I actually made the dip. Kale can be tough and stringy so pureeing it is a simple way to avoid that. Never really occurred to me before.
I used button hole kale in this recipe (which apparently is a new variety of kale). This type of kale is quite small and shaped a bit like a flower (which is probably where it gets its somewhat flamboyant name from), with dark green leaves and lovely purple stalks (use both in this recipe). The package description claims it tastes nutty and sweet, though I have some reservations about the latter – hence the decision to use a little maple syrup in the recipe:)
This nutritious and tasty Kale Dip with Peanut Butter can be served with finely chopped chillies scattered on top for extra heat and a little drizzle of oil (vegetable or olive) – it goes well with bread sticks or veggie sticks.
This recipe is an easy and delicious way of including more kale in your diet.
You will find more SNACK/STARTERS recipes < HERE >
I am bringing this recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie – if you are a blogger join the party and if you are looking for delicious recipes you’ll find plenty there:)
Serves 4 portions
8 minPrep Time
2 minCook Time
10 minTotal Time
- 200 g kale (I used Button Hole Kale, both leaves and stalks), finely chopped
- 1x400 g tin chickpeas (strained, but reserve some water)
- ¼ cup (8 tablespoons) coconut milk
- 2 tablespoons vegetable oil (plus 1 for frying)
- 3 tablespoons peanut butter
- 2 tablespoons lemon juice
- 1.5 tablespoon maple syrup
- 1 garlic clove, chopped
- 1/3 teaspoon onion granules
- Sea salt and cayenne pepper to taste
- Chopped chillies for scattering on top
- In a large frying pan heat up 1 tablespoon of oil and fry the kale (season it lightly) over a medium heat for 2 minutes stirring all the time. Set aside to cool.
- Combine all the other ingredients, add the kale, season to taste and puree. If the mixture is too thick add a little water from the chickpeas.
- Chill for 30 minutes before serving if possible.
- To serve scatter finely chopped chillies and chives on top, drizzle with a little oil (vegetable or olive) and enjoy with either bread sticks or veggie sticks.
- Keep refrigerated.