Wash your bunch of kale, remove the tough stems, and pop into a large pot of boiling water for just a couple of minutes until wilted. Drain and rinse in cold water till cool.

Squeeze out the excess water, and put in a food processor with 1 clove crushed, 3 tablespoons toasted pine nuts, 3 teaspoons balsamic vinegar Puree slowly, while pouring in 1/2 cup olive oil until all oil is incorporated and mixture is smooth, about 4 minutes. Season with salt and black pepper.

Serve with toasted pitta or chunks of crusty bread, and a fresh salad