kale leaves (cavolo nero/lacinato kale), large handful, approximately 2-3 cups roughly chopped
⅓cupextra virgin olive oil
Juice of one lemon
2tablespoonwater, plus extra if needed
Pinch or two of chilli flakes
Roughly chop kale and put it in a colander. Pour a jug of boiling water over it, refresh under cold water then use your hands to squeeze out the excess liquid. What started out as half a colander of fresh kale leaves will shrink to a small handful of wilted leaves.
Put blanched kale and all remaining ingredients into a high speed blender or food processor.
Blend until smooth but with some remaining texture. Add a little extra water if needed to reach your desired consistency. I like to make mine quite thick to store in the fridge, then adjust the consistency depending on what I'm using it for.