This chunky relish is great spooned over grilled fish or scrambled eggs in the morning. If you don't have a food processor, use an immersion blender or chop everything very finely with a knife.
Ingredients
5 garlic scapes
1 bunch kale
1 shallot or small onion
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 tsp smoked paprika
salt and pepper
Method
Slice the garlic scapes thinly
Cut the kale into ribbons including the stems if they are tender
Mince the shallot
Place all ingredients in a food processor and blend with a big pinch of salt and pepper and buzz into a chunky paste
Store in the fridge (up to 5 days) but allow to come back to room temperature before using