Kale aioli
Ingredients
1 large egg yolk
1 tsp lemon juice
1 tsp vinegar
2 cloves chopped fine garlic
1/2 tsp kosher salt
2 tsp fresh chopped thyme
3/4 cup extra virgin olive oil
handful sautéed & shredded kale
Method
Put egg yolk, lemon juice, vinegar, garlic, kosher salt, and thyme in a medium bowl and whisk together.
Slowly start adding the olive oil to the mixture, about a TBSP at a time, whisking continuously.
Be patient! Continue whisking until all of the olive oil is combined before adding more. This whole process will take about 5 minutes of constant whisking.
Add kale and stir vigorously
Leave in fridge for at least 30minutes to infuse
Store leftover aioli in an airtight container in the refrigerator for up to 4 days.
