Quick like a bunny

Quick like a bunny

Thursday, June 7, 2012

Kale or Swiss Chard Veggie Spread Recipe

So, Yes Kale. I have to much Kale growing in my garden and thought to try this out. This recipe is from The Perfect Pantry blog. I have tweaked it a bit. I tried it with a Kraft Parmesan 3 cheese blend and it is great. I have also read that to get the most out of Kale's nutrient absorption, you must limit your dairy while eating it. I have included the added cheese option to the recipe.

This spread is great on crackers and on sandwiches as a spread. I have added mayo with the Kale spread to my BL T's and veggie sandwiches with happy results.

You can substitute Swiss Chard for Kale with great results. When using Swiss Chard you can substitute the plack pepper for garlic powder. The taste is more mild with out the Kale bite.


1/2 cup whole almonds
3-4 cloves of garlic
Enough  Kale leaves (no stems) pieced to fit into your food processor
1/2 tsp. salt
1/4 tsp. ground pepper
1/2 cup of Parma (or my Easy Parma Recipe that is on this blog) Or Parmesan cheese if you prefer.
6 T. Olive Oil (you can add more if you prefer).

Put all the ingredients except the olive oil, into a food processor. Blend until nuts are no longer large chunks and more like littler pebbles. Slowly add the olive oil and blend until you get the consistency that you like. Place into a glass jar with lid and store in the fridge.

You can serve it right away or let it marinate in the fridge a few hours. The flavor is even better after it gets a chance to sit. You can also freeze this and defrost when you like. The olive oil will help it stay fresh.

You can make a healthy snack for yourself or guests by topping a cracker with the kale spread and then adding sesame spread/tahini on top. I have a recipe for the sesame spread on this blog. Sesame seeds are high in iron and the kale has the complimentary nutrients for maximum iron absorption. Very good.

A pic. of the Swiss Chard spread with garlic powder instead of pepper.