2 cups Red Russian kale, stems removed and chopped finely
1 cup Italian parsley, chopped finely
2 tablespoons fennel seeds
1 tablespoon dried oregano
1/4 cup extra virgin olive oil
1 tablespoon sumac
1 teaspoon sea salt (adjust to taste)
Instructions
Wash the kale and Italian parsley thoroughly. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water. Remove the stems from the kale and chop the leaves finely. Do the same for the Italian parsley.
In a mixing bowl, combine the finely chopped kale and parsley.
Sprinkle the fennel seeds and dried oregano over the greens. Drizzle the extra virgin olive oil evenly over the mixture. Sprinkle sumac and sea salt over the top.
Using a spoon or your hands, toss the ingredients together until well combined. Make sure the oil and seasonings evenly coat the kale and parsley.
Allow the chimichurri to marinate for at least 15-20 minutes before serving. This will allow the flavors to meld together and the kale to slightly soften.
Once marinated, serve the kale and parsley chimichurri as a flavorful topping for grilled meats, eggs, roasted vegetables, or as a dip for crusty bread.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors may intensify as it sits, making it even more delicious over time.
