INGREDIENTS
1 Tbsp. cumin seeds
½ Tbsp. coriander seeds
½ lb. black or green kale, chopped
1 jalapeno, seeded
1 small scallion, trimmed
2 oz. green garlic, bulbs and stems (or 5 peeled garlic cloves)
¼ cup olive oil
¼ cup mint leaves
¼ cup parsley leaves
2 Tbsp. lemon juice
1 tsp. kosher salt
PREPARATION
• In a small, dry skillet over medium-high heat, lightly toast the cumin and coriander seeds, stirring often, 2 to 3 minutes. Let cool.
• To the bowl of a food processor, add the kale 1 handful at a time and pulse after each addition until finely chopped. Add the cumin, coriander, jalapeno, scallion, garlic, olive oil, mint, parsley, lemon juice and salt and process until smooth, scraping down the sides as needed. Refrigerate up to 10 days or freeze up to 3 months.
This article appears in July 2017.