Bring 4 quarts of water to a boil. While holding the end of the stems, lower the bunch of kale into the boiling water for about 30 to 40 seconds. Rinse the kale with cold water and drain it well in a colander. When the kale is cool enough to touch, squeeze out as much liquid as you can from the leaves. Coarsely chop the kale leaves.

Drop the clove of garlic into the food processor through the feed tube with the processor already running. When the garlic is finely chopped, add the edamame, kale, lemon zest, lemon juice, salt, Jalapeño pepper and canola oil in a food processor.

Process until smooth. Season to taste with salt and transfer the finished dip to a bowl.

Serve immediately or chill in the refrigerator. Serve with pita chips, sesame or flax seed crackers.