Kale Sauce

• 1 kg kale – washed
• 225 g spinach – washed
• 50 ml<

Blanch the kale in boiling salted water for 3 minutes, followed by the spinach for 2 minutes. Remove from the water and squeeze out as much of the remaining liquid from the greens as possible.

Blend on full speed until smooth. Slowly add the olive oil to emulsify. Remove from the blender and cool over an ice bath to retain the colour.