Garlicky White Bean Dip with Kale Stems, Sage & Hazelnut
Save your kale stems from the discard pile with this tasty white bean dip with kale stems, hazelnuts and crispy sage leaves. This recipe makes about 1.5 cups of bean dip which is enough for roughly 6 servings (0.25 cups per serving).
Servings 6 servings
Calories 194kcal
Equipment
- food processor
Ingredients
garlicky white bean dip
- 450 grams white beans one standard small can about 15.5 oz, and reserve the canning liquid
- 1 teaspoon salt or more to taste
- 4 cloves garlic
herby kale stem topping
- 1 cup kale stems finely diced
- 4 tablespoons butter
- 4 cloves garlic thinly sliced
- 1 teaspoon dried summer savory or dried thyme
- 8 sprigs fresh thyme
- 0.5 teaspoon salt
- 0.25 cup water
- 0.25 cup hazelnuts blanched and roasted
- 10 leaves fresh sage
- 0.5 teaspoon fresh cracked black pepper
Instructions
- Heat a skillet over medium-high heat. Add 3 tablespoons of the butter along with the sliced garlic cloves, dried summer savory, fresh thyme, kale stems and half a teaspoon of salt.
- Heat until sizzling and add the water. It will soften the kale stems and eventually evaporate, at which point the stems should be soft.
- Sauté the kale stems until soft and lightly browned (12-14 minutes) - add the hazelnuts after about 8 minutes and sauté stirring often so the mixture doesn't burn.
- Once the kale stems are soft and the hazelnuts are aromatic, remove from the skillet and set aside in a bowl until ready to use.
- Heat the remaining tablespoon of butter in the skillet and add the sage leaves. Fry until they crisp up (about a minute) and then remove from the skillet and set aside.
- Drain and rinse the white beans. Blend up with 1 teaspoon of salt and 2 cloves of garlic until smooth.
- Spread the white bean dip evenly in a shallow bowl. Spoon the kale stem hazelnut mix over it.
- Garnish with the crispy sage leaves and fresh cracked black pepper.