Spicy Kale-Pistachio Dip

Remove the ribs and stems from the kale leaves. Rinse, and add the leaves to a pot with a 1/4 cup of water over medium heat. Cover and simmer until kale is tender but can still hold its shape, about 4 minutes.

Drain excess water from the braised kale leaves, and add to the bowl of a food processor. Add chiles, garlic, mayonnaise and salt and puree until smooth.

Add half of the pistachios and water to the mixture. Continue to pulse while adding the cilantro and second addition of nuts. Scrape the sauce into a bowl.

Adjust seasonings with salt and pepper. Garnish with cilantro leaves.