Kale Spread

Kale Spread


  • 1 head (6 cups) green, purple or Tuscan kale, chopped
  • 1 tbsp extra-virgin olive oil
  • ⅔ cup raw organic sesame seeds or hemp hearts
  • ⅔ cup extra-virgin olive oil or MCT oil or coconut oil
  • 8 green onions, green part only
  • 3 tbsp Bragg’s apple cider vinegar
  • 1 ¼ tsp grey sea salt or pink Himalayan salt


  1. Add chopped kale and 1 tablespoon olive oil to a cast iron pan and heat on low, covered, until slightly crispy, about 7 minutes.
  2. Transfer to your high-powered blender or food processor with “S” blade.
  3. Add remaining ingredients. Blend until smooth, using the blenders’ tamper to push the ingredients down to the blade.
  4. Spoon into a mason jar and store in the fridge for 4-5 days.
  5. Spread on celery sticks or meats.
No Comments

Sorry, the comment form is closed at this time.