Parmesan Kale Spread



For 1 bowl:

6 to 8 kale leaves (raw)
2 cloves of garlic
1 lemon juice and zest
150g grated parmesan cheese
40g feta cheese
10 cl olive oil
10 cl double cream
1 tablespoon of roasted sunflower seeds
1 tablespoon sesame seeds


Preheat the oven to 200° C.

Wrap the garlic cloves in foil and bake for about 20 minutes. Remove from the oven and allow to cool.

Toast the sunflower seeds in a fat-free pan.

Peel the garlic cloves and put them in your food processor with the kale leaves, lemon juice and zest, grated parmesan, olive oil, toasted sunflower seeds and salt.

Mix until you have a thick consistency. You can leave small pieces of cabbage or mix until it is completely homogeneous.

Spread this mixture on your Sigdal rye and spelt bran crackers, then add a few sesame seeds and pieces of feta cheese.

Tip from the Chief:

You can also serve this preparation as an aperitif with pieces of Sigdal rye and spelt bran crackers on the side!