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.