Kale can be a polarizing green - people love it or they hate it. One great thing about the early summer season, however, is the abundance of baby greens. Baby kale is more tender than it's full-grown counterpart and has a milder, more delicate flavor. It's also easier to work with, since the ribs haven't yet grown tough and woody. Baby kale can easily be tossed into a salad, thrown into a smoothie, or blended up to add a supercharged kick of nutrition to dips, spreads, or pesto.
I always end up buying more baby greens than I need for salad, and I love coming up with creative ways to use the excess. When I was making garlicky white bean dip - one of my favorite summer staples for munching on outdoors at parties - the other night, I found myself with an extra half a bag of beautiful purple-green baby kale. I tossed it in my blender with the rest of the dip ingredients, took it for a spin, and ended up with a spectacular green dip filled with antioxidants and extra fiber. It's a super simple way to use up your extra greens and sneak a little kale into your diet! It would great with other baby greens too, like spicy arugula or spinach. Happy cooking and happy eating!
3 cloves of garlic
2 tbs of tahini
3 tbs of olive oil
3 tbs of lemon juice
2-3 cups baby greens like kale or arugula
1/4 cup chopped parsley
1 15oz can of white beans (cannellini, navy, or great northern will work)
1 tsp of salt
a few grinds of black pepper
Blend all ingredients in a food processor or blender until smooth, starting at a low speed and increasing gradually. The greens will blend more easily if they are at the bottom, beneath the beans. And that's it! I served mine with crackers and chopped veggies, but bean dip is great on anything. Feel free to play around with different green and herb combinations, recipes like this are super flexible and easy to adjust to your tastes and the items on hand.