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cavolo nero tapenade by larderlove.com

Cavolo Nero Tapenade

Karon Grieve
A quick and easy sauce to serve on crusty bread, as a dip or stirred into pasta etc.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course sauces and dips
Cuisine Mediterranean
Servings 1 jar
Calories 272 kcal

Ingredients
 

  • 8 leaves cavolo nero Italian kale/dinosaur kale
  • 6 anchovies from jar or tin and drained
  • 1 tbsp capers drained
  • 1/2 lemon juice and zest
  • black pepper
  • olive oil

Instructions
 

  • Steam the cavolo nero leaves for 5 minutes to soften.
  • Whazz everything in a food processor and drizzle in the olive oil until you get the consistancy you prefer.
  • Store in a lidden jar in the fridge and use within 4 days.

Notes

gluten free, sugar free

Nutrition

Calories: 272kcalCarbohydrates: 45gProtein: 25gFat: 6gSaturated Fat: 1gCholesterol: 14mgSodium: 421mgPotassium: 2409mgFiber: 2gSugar: 1gVitamin A: 45589IUVitamin C: 576mgCalcium: 737mgIron: 8mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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