Make April Bloomfields Kale Polenta At Home

1. 1

   Put 4 of the garlic cloves in a medium pot, fill it with water, cover, and bring the water to a boil over high heat.

2. 2

   Add enough kosher salt so that the water tastes slightly salty and add the kale, prodding to submerge it.

3. 3

   Cook uncovered until the kale is tender and tears easily, 2 to 3 minutes.

4. 4

   Fish out the boiled garlic cloves from the pot and reserve them.

5. 5

   Drain the kale in a colander and when its cool enough to handle, squeeze out as much water as you can.

6. 6

   Roughly chop the kale, the boiled garlic, and the raw garlic.

7. 7

   Combine the kale, garlic, and Maldon salt in a food processor.

8. 8

   Process, stopping occasionally to prod and stir, for about 45 seconds, then add the oil and process, stirring once or twice, to a fairly smooth puree.

9. 9

   Whenever I make this at one of my restaurants, I use a Vita-prep to make the puree silky smooth, but I like a slightly coarse puree too.

10. 10

    The puree keeps in an airtight container in the fridge for up to 5 days.

* Per serving · 4 servings · Values may vary.