Makes 6 to 8 servings Susan Josephs of Boulder, Colorado, entertains often, so she finds it helpful to keep track of guests and menus. “I save all the menus on my computer, so I have a record of what I’ve served to whom and who attended, so I don’t repeat the same meal for guests,” she says.
1 large bunch kale, stemmed, chopped
Juice of 1 lemon
1 cup packed fresh basil leaves
½ cup packed fresh mint leaves
1 cup pine nuts
1 tablespoon extra-virgin olive oil, or more to taste
½ to 1 cup grated Parmesan or pecorino cheese
Sea salt, to taste
Stir together the kale and lemon juice in a serving bowl. Refrigerate for 1 hour.
In a blender combine the basil, mint, pine nuts, and olive oil. Blend until the herbs are finely chopped, adding more oil, if needed.
Stir the herb mixture into the kale. The mixture will be thick, so keep stirring until the kale is well coated. Add the cheese and salt, and mix well.
Makes 6 to 8 servings
Note: To serve as an hors d’oeuvre, spoon the kale mixture into endive leaves. Arrange the leaves on a tray or platter.