This recipe was sent in by a member of our Williamsburg CSA, Ann. Its delicious! Recipe slightly adapted from the original Epicurious recipe for Kale Stem Hummus.
Stems from 2 bunches of greens, such as kale or Swiss chard, broken into 5 inch pieces
¼ cup olive oil
¼ cup tahini
1 peeled garlic clove (or 1 tsp garlic powder)
Juice of one lemon
¼ tsp red pepper flakes
1 tsp cumin
Salt and pepper to taste
Bring a large pot of salted water to boil over high heat. Once boiling, add stems and boil until very tender, about 15 minutes. You can test a medium sized piece to be sure, it should be very tender and not stringy. Once tender, drain stems (you can save some of the liquid for later) and put into a blender or food processor with the remaining ingredients. Blend, blend, blend, until smooth. If its not smooth enough, add some of the reserved cooking water, or more lemon juice, and blend again. Adjust to taste. I ended up adding more cumin and red pepper, so mine was a little spicier.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.