Kale and Italian Parsley Chimichurri Twist
Ingredients
- 2 cups Red Russian kale, stems removed and chopped finely
- 1 cup Italian parsley, chopped finely
- 2 tablespoons fennel seeds
- 1 tablespoon dried oregano
- 1/4 cup extra virgin olive oil
- 1 tablespoon sumac
- 1 teaspoon sea salt (adjust to taste)
Instructions
- Wash the kale and Italian parsley thoroughly. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water. Remove the stems from the kale and chop the leaves finely. Do the same for the Italian parsley.
- In a mixing bowl, combine the finely chopped kale and parsley.
- Sprinkle the fennel seeds and dried oregano over the greens. Drizzle the extra virgin olive oil evenly over the mixture. Sprinkle sumac and sea salt over the top.
- Using a spoon or your hands, toss the ingredients together until well combined. Make sure the oil and seasonings evenly coat the kale and parsley.
- Allow the chimichurri to marinate for at least 15-20 minutes before serving. This will allow the flavors to meld together and the kale to slightly soften.
- Once marinated, serve the kale and parsley chimichurri as a flavorful topping for grilled meats, eggs, roasted vegetables, or as a dip for crusty bread.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors may intensify as it sits, making it even more delicious over time.
