Hot Green Chutney

What started out as an idea to use leftover greens in the refrigerator quickly became one of the most versatile condiments in my kitchen. Fresh baby kale and peppery arugula leaves are transformed into a vibrant green chutney, with a few serrano chiles for a blast of heat. If you want your chutney even hotter, substitute fresh Thai chiles. I make this with baby kale, which is a little sweeter than regular kale. Use it as a dipping sauce for the Chickpea-Batter