1 bunchkale, washed and tough stems removed (about 7 ounces)
1 bunchspinach, washed and tough stems removed (about 5 ounces)
2 medium garlic cloves, peeled
3 tablespoons toasted pine nuts
4 teaspoonsbalsamic vinegar
1/2 cupolive oil
Bring a large pot of salted water to a boil. Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
Add kale and spinach to the boiling water and cook until wilted, about 2 minutes. Remove from the boiling water and plunge into the ice bath. Once the greens are cool, remove them from the ice bath, shake off any excess water, and place in the bowl of a food processor.
Add garlic, pine nuts, and vinegar and, while puréeing, slowly pour in the olive oil. Continue puréeing, stopping to scrape down the sides of the bowl with a rubber spatula as necessary, until all of the oil is incorporated and the mixture is smooth, about 4 minutes. Season with salt and serve.
Beverage pairing:Pewsey Vale Eden Valley Riesling, Australia. Not particularly known for its white wines, Australia can surprise with the quality of its dry Rieslings, which tend to work wonderfully with sharply flavored, savory foods. This one, loaded with forward floral and citrus flavors, will provide a stimulating counterpart to the garlic pinprick and creamy greens of the dip.