KALE PUREE RECIPES

Name: Kale Purée
Prep time: 10 min
Total time: 25 min
Yield: Makes about 2 1/2 cups
Ingredients: 4 cloves garlic, smashed and peeled; Kosher salt; 2 pounds lacinato kale (3 large bunches), thick stems and center ribs removed (about 9 packed cups); Flaky sea salt, such as Jacobsen; 1 cup extra-virgin olive oil

KALE PURÉE | MARTHA STEWART

Kale Purée | Martha Stewart image

A dish straight off the menu of chef Clare de Boer's New York restaurant, King, this kale purée is a deep green smooth spread made with plenty of Tuscan olive oil and a lovely side to balance out heavier holiday dishes.

Provided by Martha Stewart

Categories Vegan Recipes

Total Time 25 minutes

Prep Time 10 minutes

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

Ingredients

4 cloves garlic, smashed and peeled
Kosher salt
2 pounds lacinato kale (3 large bunches), thick stems and center ribs removed (about 9 packed cups)
Flaky sea salt, such as Jacobsen
1 cup extra-virgin olive oil

Steps:

Place garlic in a large pot of water and bring to a boil; generously season with kosher salt. Add kale and cook until very tender, 10 to 12 minutes. Reserve 1 cup cooking water, then drain kale and garlic. When cool enough to handle, squeeze as much water from kale as possible.
Transfer kale and garlic to a food processor with 1 teaspoon flaky salt; pulse into a paste. With motor running, slowly add oil. Add reserved water, a little at a time, until purée is thinned to desired consistency. Serve warm or room temperature.

KALE RUTABAGA PUREE RECIPE | MARTHA STEWART

Kale Rutabaga Puree Recipe | Martha Stewart image

For a slightly sharper flavor, substitute two pounds of turnips for the rutabaga. If using turnips, you may need less milk -- add it gradually; stop when the mixture is fairly smooth.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 8

Ingredients

1 two-pound rutabaga
2 pounds kale
1 medium yellow onion, coarsely chopped, about 1 3/4 cups
2 tablespoons minced garlic
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
3/4 cup skim milk
Olive-oil cooking spray

Steps:

Peel the rutabaga, and cut it into 1-inch chunks. Place in a medium saucepan with enough water to cover, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until tender, about 25 minutes. Drain, and set aside.
Cut the stems off the kale, and discard. Roughly chop the kale, and wash in a large colander. Coat a large saute pan with olive-oil cooking spray, and place over medium-high heat. Add the onion and garlic, and saute until translucent. Add kale in batches, allowing each to wilt before adding more. Cook until all the kale is wilted, add salt and pepper, and transfer to the bowl of a food processor. Puree mixture until the kale is smooth; add reserved rutabaga. With machine running, add milk gradually; stop when mixture is smooth, and serve.

Nutrition Facts : Calories 104 g, FatContent 1 g, FiberContent 5 g, ProteinContent 6 g, SodiumContent 524 g

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