White Bean & Kale Dip
Recipe Level: Creative | Recipe Speed: Quick | Season: All | Type: Condiment, Dip | Diet: V, GF
When you start with canned beans or Vermont Bean Crafters' frozen white beans, this recipe is a snap! You could use pretty much any wilted green if you don't have kale, or leave the veggies out altogether. This can be used as a dip for raw veggies, or as a sandwich spread.
- 1 bunch kale, stems removed and cut into strips
- a little oil for the pan
- salt & pepper
- 1 container cooked white beans
- 1/4 cup olive or sunflower oil
- 1/2 of a small red onion, roughly chopped
- 1 tablespoon lemon juice
- Heat the oil in a large, heavy bottomed saucepan.
- When it's hot, add the kale, about 1/2 cup water, and salt and pepper. Cook until the water is evaporated, and the kale is tender. If you need to add more water, go for it!
- While the kale is cooking, put the white beans, oil, onion, and lemon juice in a blender or food processor.
- When the kale is done, add it to the blender. Purée until the mixture reaches dipping texture. Some people might want it a little more rough, others might want it a little smoother. You can add more oil, if needed.
- Taste the dip. Does it need more salt, or acidity? If so, adjust as desired.