Thanks, Rachel Chadderdon Bair. I tip my kale hat off to you for coming up with this great looking, great sounding, and I am sure, great-tasting new recipe!! I cannot wait to try it myself (since I still have a few garlic scapes hanging out in the frig and the fields!).
Great Northern Guac (aka Faux-camole)
This recipe was born out of a combination of a surplus of garlic scapes and a desire to use my new pressure cooker. It came out tasting almost like an avocado dip- but cheaper and more local to the great northern climes. Quantities are imprecise and improvisation is encouraged.
• 4 cups dry Great Northern beans or other white beans, cooked very soft (5 min in the pressure cooker) (if you want to use canned, 4 15-oz cans ought to do it)
• About 1/4 lb (4 cups chopped) garlic scapes, cut into manageable pieces
• 6 or so leaves of fresh kale, chopped
• About 3/4 cup olive oil
• About 1/2 cup lemon juice
• Salt to taste
• (other herbs or spices to taste - try chili powder and cilantro, or fresh mint and parsley)
Pulse scapes and kale, and fresh herbs if using, with a bit of the olive oil in a food processor until smooth. Scoop half of this paste out into another bowl so you can work in batches. Add half of beans to processor and pulse, drizzling in oil and lemon until texture is how you like it. Add salt and dry spices to taste. Repeat with other half of ingredients, then blend the batches in a large bowl. Serve at room temperature with chips or crackers or crudités.
Freezes well, as most bean dishes do.
(Photo: Great Northern Guac – Rachel Chadderdon Bair)
Where kale (and garlic scapes) are more than decoration on my plate!
Diana Dyer, MS, RD