Laila Gohar’s Moroccan Kale Chermoula

For the veggies we selected mostly root vegetables from the farmers market. I roasted them with lots of extra virgin olive oil and Maldon for 45 minutes at 400F.

Then, I made a Moroccan chermoula with kale as a sauce. This is my go-to for all kinds of roasted veggies.

1/2 cup packed kale

1/2 cup packed cilantro leaves

1/2 cup packed parsley leaves

4 medium cloves of garlic, peeled

2 tablespoons fresh thyme leaves

1/4 cup preserved lemon juice

1/2 lemon, squeezed

2 teaspoon lemon zest

1 teaspoon cayenne

1 teaspoon sumac

1/2 cup olive oil

Sea salt

Pepper

Destem the kale and roughly chop.

Add all the ingredients except the olive oil to a food processor fitted with a steel blade. Pulse until finely chopped. While the motor is running, drizzle in the olive oil. Use immediately or transfer to an airtight container and store for 2 days. This sauce is great with grilled meats, seafood or vegetables.