When I saw the recipe for Green Skordalia in my Moosewood Restaurant Celebrates book, I decided it would be perfect to try during MoFo. According to the cookbook, Skordalia (also called Skorthalia) is a "pungent Mediterranean garlic paste" which is enjoyed on toast, whisked into soup, dolloped on veggies, or served as a dip. Usually white with bits of herbs in the mix, this Skordalia is green due to the kale.
The recipe was pretty quick and simple. Basically throwing the ingredients into a food processor. It was definitely GARLICKY with the recipe calling for 6-8 cloves of the raw stuff. I was slightly off put by the slimy texture, which I assume came from the kale. Still, it was tasty and I now have a ton left over. I think I might turn the leftovers into soup. By the way, I replaced the yogurt in the recipe with a blended cashew sour cream.