Kale Tapenade
This vibrant kale tapenade is a plant-based twist on a French classic—made with olives, capers, pine nuts, and garlic. Serve with toasted baguette or crostini.
Servings 6 serves
Calories 141kcal
Equipment
- High powered blender
Ingredients
- 2 cups kale leaves packed; stems removed; approx. 85g
- ½ cup green olives pitted; approx. 71g
- ¼ cup pine nuts toasted; approx. 36g
- 2 cloves garlic peeled; approx. 6g total
- 2 tbsp capers drained; approx. 18g
- ¼ cup olive oil extra virgin; approx. 50g
- 1 medium lemon juiced; approx. 2–3 tbsp or 30–45ml juice
- ⅛ tsp salt or to taste
- ⅛ tsp black pepper or to taste; freshly ground if possible
Instructions
- Add the kale, olives, pine nuts, garlic, capers, olive oil, and lemon juice to a high-powered blender or food processor.
- Pulse until combined. You can keep it chunky or blend longer for a smoother spread—up to you!
- Taste and season with salt and pepper, if needed.
- Serve on toasted baguette slices or crostini.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
Video
Nutrition
Calories: 141kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 250mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg