A savory, soft kale spread cooked with onion, garlic, tomato paste, and sunflower seeds. Versatile and flavorful, suitable as a spread, filling, or simple side dish.

Yield: about 6 dl (2.5 cups) | Prep: 15 min | Freeze: yes | Total: about 30 min

Ingredients

• 225 g (8 oz) fresh or frozen kale
• 1 onion
• 2 garlic cloves
• 5 dl (2 cups) water
• 1 dl (0.4 cup) sunflower seeds
• 2 dl (0.85 cup) tomato paste
• 2 tsp herb salt
• 1 tsp honey

Instructions

1. Chop the kale, onion, and garlic.
2. Add the vegetables and water to a pot.
3. Cover with a lid and cook over medium-high heat until the kale is soft and tender.
4. Stir occasionally, keeping the lid on between stirring.
5. Meanwhile, dry-roast the sunflower seeds in a pan until lightly golden, then crush them.
6. When the kale has softened and reduced in volume, add the sunflower seeds, tomato paste, herb salt, and honey.
7. Stir well until fully combined, then remove from the heat.

Tips & Variations

• Using kale stems will require a longer cooking time and possibly additional water.
• Serve as a bread spread, taco filling, or side dish with polenta and a fresh salad.
• Add cooked soy chunks or tofu for a more filling, protein-rich meal.