Grilled Pork Chops w/Garlic and Kale Relish

Like other condiments in this book, this relish can be made in large batches and frozen. I make it in very large batches when garlic scapes are most abundant. The sky’s the limit to what you can spoon it over: soups, roasted roots, pasta, eggs in the morning, etc.

Should you not have a food processor, an immersion blender will work just as well. The kale stems are often tender enough to be blended into the relish, ensuring that you aren’t wasting any of the food you’ve paid for.