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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. pine nuts
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh garlic (minced)
- 1/2 can anchovies (1 ounce, oil from can discarded)
- 2 Tbsp. fresh lemon juice
- 1 1/2 tsp. nutritional yeast (to keep this recipe Whole30 compliant, or grated Parmesan cheese)
- 10 cups Tuscan kale (trimmed from ribs and washed, cut into pieces, see note above)
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