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Kale, sweet onions, white beans, parmesan and garlic combine to make a dip or crostini topper that will quickly become one of your favourite appetizers. This kale tapenade is as versatile as it is healthy: it is great on top of crostini’s, spread on sandwiches or tossed with pasta.

Kale Tapenade

Makes about 2 cups (500 mL)

Kale Tapenade
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  • 1/4 cup olive oil 50 mL
  • 1/2 cup sliced sweet onion 125 mL
  • 1 clove garlic, minced 1
  • 1/2 tsp minced long hot red pepper 2 mL
  • 1/2 tsp salt 2 mL
  • 6 cups chopped, kale, stems removed 1.5 L
  • 1 cup canned white beans, rinsed and drained 250 mL
  • 1/4 cup freshly grated Parmesan cheese 50 mL


  1. In large deep skillet, heat oil over medium-high heat. Add onions and cook until tender and golden, about 15 minutes. Stir in garlic, hot pepper and salt. Cook one minute. Add kale, cook; stirring frequently, until kale has cooked down and there is no liquid, about 10 minutes. Let cool slightly.
  2. In food processor, combine kale mixture and white beans. Process until smooth; adding additional olive oil if necessary. Stir in Parmesan cheese. Serve.

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