Servings: 6 to 8 as a side
This take on polenta is a showstopper: its striking green color is beautiful and unexpected. The healthy dose of kale puree that colors the cornmeal adds lots of flavor, too. You taste the sweetness of the corn polenta first, then a hint of garlic and finally that green minerality of kale at the end. The kale puree recipes makes about twice as much as what you’ll need for the polenta.
The puree keeps in an airtight container in the fridge for up to 5 days.
Before I use Tuscan kale, I like to remove the thick stems. I’ve seen home cooks do this with a knife, which you can do if you fancy. I have a quicker way. Working one leaf at a time, firmly grab the end of the stem with one hand. With the other, use your thumb and index finger to firmly pinch together the bottom of the leaf on either side of the stem and pull away from the stem end, stripping off the leaves in one go.From A Girl and Her Greens by April Bloomfield. Copyright 2015 April Bloomfield. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.
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This was delicious!!!
This recipe is so simple and produces consistent results that people rave about.
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