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In a shallow pot, boil 1-2 inches of water and add kale.
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Cook for 1 minute, then run under cold water, remove from pot, and dry.
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Toast the walnuts by putting them in a dry frying pan and heating on medium heat just until fragrant. Remove and set aside.
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In a food processor, combine kale, artichokes, walnuts, olive oil, cheese, lemon juice, lemon zest, and thyme. Process until not quite smooth.