Kale, sweet onions, white beans, parmesan, and garlic combine to make a dip or crostini topper that will quickly become one of your favourite appetizers. This kale tapenade is as versatile as it is healthy: it is great on top of crostini’s, spread on sandwiches or tossed with pasta.
¼ cup olive oil 50 mL
½ cup sliced sweet onion 125 mL
1 clove garlic, minced 1
½ tsp minced long hot red pepper 2 mL
1/2 tsp salt 2 mL
6 cups chopped, kale, stems removed 1.5 L
1 cup canned white beans, rinsed and drained 250 mL
¼ cup freshly grated Parmesan cheese 50 mL
Rajma masala (aka rajma chaval when served with rice) is a classic and comforting North Indian kidney bean curry. The prep can often be a bit time consuming, but this recipe simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps. And for an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.
This savoury dip is the perfect appetizer served with tortilla chips, or you can even make curritos using this as the heart filling, complete with Canadian grown beans! Bonus points because this dip is freezer friendly.