This spicy dip comes together in just 20 minutes and is also great as a sauce on everything from seafood to meat to vegetables. Slideshow:  More Kale Recipes 

Sarah Bolla
September 2014

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© Sarah Bolla

Recipe Summary

total:
20 mins
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Serve With

Seafood, on meat, over tacos, or as vegetable dip.