- 1/2 bunch Tuscan kale (about 1/2 cup when cooked)
- 2 serrano chiles, seeded
- 1 small garlic clove
- 3/4 teaspoon kosher salt
- 1/2 cup mayonnaise
- 3/4 cup water
- 1 cup ground pistachios
- 1/4 cup cilantro, plus leaves for garnish
How to make this recipe
Remove the ribs and stems from the kale leaves. Rinse, and add the leaves to a pot with a 1/4 cup of water over medium heat. Cover and simmer until kale is tender but can still hold its shape, about 4 minutes.
Drain excess water from the braised kale leaves, and add to the bowl of a food processor. Add chiles, garlic, mayonnaise and salt and puree until smooth.
Add half of the pistachios and water to the mixture. Continue to pulse while adding the cilantro and second addition of nuts. Scrape the sauce into a bowl.
Adjust seasonings with salt and pepper. Garnish with cilantro leaves.
Seafood, on meat, over tacos, or as vegetable dip.