Ingredients
-
2.0 cup Cavolo Nero Leaves
Available in box
- 120.0 ml Olive Oil
- 120.0 ml Grana Padano or Hard Goat Cheese
- 80.0 ml Almonds
- 2.0 clove Garlic
- 1.0 to taste Salt and Pepper
Instructions
- Blanch cavolo nero leaves briefly in boiling water, then drain and squeeze dry.
- In a food processor, blend cavolo nero, garlic, and almonds with half the olive oil until smooth.
- Add cheese and remaining oil, process until combined.
- Season with salt and pepper to taste.
- Store in jar with a thin layer of olive oil on top.
Change how you cook
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This weeks box stars
Carbassa
Topinambo
Enciam
Maravella
Pak Choi
Espinacs
Broccoli
Farigola
Col Kale
Cavolo Nero