Prepare the fennel. Cut in half once, then slice thinly with a sharp knife.
Chop and de-stem the kale (or, organic buy pre-washed, chopped kale from the grocery)
In a blender, combine the garlic, salt, pepper, lemon juice and zest, honey, 1/2 cup toasted pistachios, hot water, and 1/2 cup of toil. Blend until smooth + creamy.
Combine the kale, fennel, and dressing, and toss (I massage with my hands)
Serve with the remaining toasted pistachios.