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Kale and Edamame Spread

Recipe by Dan Monroe, executive chef at The Pantry in Fairfield, Conn.

Kale and Edamame Spread

Chef Dan Monroe
You can use this mix as a spread or as a dip.
Course Appetizer, Snack
Servings 1 cup


  • Food Processor


  • 1 edamame
  • 1 bunch kale, Tuscan or dinosaur
  • 2 stalk scallions
  • 2 clove garlic, peeled
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons tahini sesame paste
  • 1/4 cup fresh cilantro
  • 1 poblano pepper, roasted and cleaned
  • 1/2 lemon
  • 1 tablespoon kosher salt


  • Remove stems from kale and chop. 
  • In boiling water, simmer kale for about 3 minutes, remove from water and cool in ice bath, remove and squeeze out extra water. 
  • Add all ingredients, including cooked kale to a large bowl and gently mix. Add ingredients to food processor. This will need to be done in batches in order to not over crowd processor.   Puree till smooth. Remove to additional bowl and mix all together by hand. 
  • Serve with toasted crostini, crackers, or chips.


This recipe premiered on the Connecticut Public series CUTLINE. Watch CUTLINE: Staying Connected Through Food with Marysol Castro and Chef Plum on CPTV. New episodes of CUTLINE premiere each month. Episodes are also available on, as well as at; on YouTube; and on the free Connecticut Public mobile app. (Visit Google Play or the Apple App Store to download the app.)
Keyword Christmas, Edamame, Holiday, Kale

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