Kale Purée Food

KALE PURéE

Kale Purée 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 Food & Cooking Healthy Recipes Vegan Recipes

Time 25m

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 AND POTATO PURéE

Kale and Potato Purée image

Categories Sauce Potato Side Kale Winter Simmer

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 pounds kale, stems and center ribs discarded and leaves chopped
1 1/2 pounds large boiling potatoes
2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook the kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. Drain, then immediately transfer the kale to an ice bath to stop the cooking. When kale is cool, drain but do not squeeze.
While kale cooks, peel the potatoes and cut into 1/2-inch pieces. Simmer in the cream, salt, and pepper in a heavy medium saucepan, covered, stirring occasionally, until tender, 15 to 20 minutes.
Purée the potato mixture with the kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Transfer to a 4- to 5-quart heavy saucepan and cook over low heat, stirring frequently, until heated through. Season with salt and pepper.
DO AHEAD
The PURÉE can be made 1 day ahead and chilled. Reheat over low heat, stirring frequently.

KALE RUTABAGA PUREE

Kale Rutabaga Puree 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 Food & Cooking Healthy Recipes 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, Fat 1 g, Fiber 5 g, Protein 6 g, Sodium 524 g

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