Spinach and Balsamic Dip Recipe
-1 bunch kale, washed and tough stems removed (about 7 ounces)
-4 teaspoons Sonoma Farm aged Balsamic Vinegar
-1/2 cup Sonoma Farm Garlic Infused Extra Virgin Olive Oil
-1 bunch spinach, washed and tough stems removed (about 5 ounces)
-3 tablespoons toasted pine nuts
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
Pine nuts, and aged Balsamic Vinegar and, while puréeing, slowly pour in the garlic infused olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.