We led with the word "Parmesan" the title as clickbait, but it really just plays a supporting role to sauteed kale and cooked white beans in this delicious and easy-to-make recipe.
This dip is chock full of nutrients and works perfectly as an energizing midday snack with crackers or fresh veggies. It also wouldn't be out of place on a charcuterie board and if you toss some freshly cooked pasta in some of it, you could almost consider it a sauce too.
Parmesan, kale and white bean dip
In large deep skillet, heat oil over medium-high heat. Add onions and cook until tender and golden, about 15 minutes.
Stir in garlic, hot pepper and salt. Cook one minute.
Add kale, vinegar, brine, honey, ;and continue to cook, stirring frequently. Cook until kale mixture has reduced and there is little-to-no liquid remaining in the pan, approximately 15-20 minutes.
Remove from heat and let cool slightly before transferring to a food processor and combining with white beans.
Process until smooth; adding additional oil if necessary.
Transfer to a serving bowl or storage container, stir in finely grated Parmesan cheese and use as desired.
Will keep in the fridge for up to one week.
(Note: this recipe was provided by Pulse Canada has been edited and adapted by the Eat North team.)
- Yield:
- 4 cups
- Prep Time:
- 5 minutes
- Cook Time:
- 25 minutes
