Learning that photoshoots on rainy, dark, dismal days need to be avoided. After hundreds of images, this was my only acceptable lead photo. Sorry about that BUT this recipe, it’s seriously OH SO GOOD!
Now I know many, I mean MANY, people despise the rough, hearty texture of kale. I get it. I don’t like it raw either. But massaging it with oil, salt or lemon juice for a salad like this one can change your mind. With that being said, sautéing kale can also transform it into a lovely version of itself. See where I’m going? Don’t judge a book but it’s hard exterior.
I have a lot of kale (many different versions) in my garden. I was cooking for a client and knowing I wanted to use up some of my kale… hummus came to mind. This hummus takes a different spin, because your cooking it, but the end result is simply amazing. I love hummus for salads, Buddha bowls, mixed with ACV for dressing or classically styled with raw veggies. You choose, but you have to try this recipe.
— Knead to Cook