1/4 cup extra virgin olive oil, divided |
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1 bunch Tuscan kale, ribs removed and finely chopped (about 4 cups) |
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1 bulb fennel, trimmed and finely chopped |
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1/2 cup sun dried tomatoes, chopped |
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1/2 cup artichoke hearts, chopped |
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1/4 cup toasted sliced almonds |
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3 tablespoons lemon juice |
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1 teaspoon Calabrian chili paste |
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