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 

September 2014


Credit: © Sarah Bolla

Recipe Summary

20 mins
2 1/2 cups


Ingredient Checklist


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.

  • 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.