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Kale Purée
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes about 2 1/2 cups
Ingredients
Ingredient Checklist
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
Cook's Notes
This kale purée can be made up to two days ahead and refrigerated in an airtight container. Bring it to room temperature or gently rewarm before serving, and loosen with a bit of water, if needed.
Gallery
Kale Purée
Credit:
Paola + Murray
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes about 2 1/2 cups
Gallery
Kale Purée
Credit:
Paola + Murray
Kale Purée
Credit:
Paola + Murray
Kale Purée
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes about 2 1/2 cups
Recipe Summary
prep: 10 mins
total: 25 mins
Yield: Makes about 2 1/2 cups
prep: 10 mins
total: 25 mins
prep:
10 mins
total:
25 mins
Yield: Makes about 2 1/2 cups
Makes about 2 1/2 cups
Ingredients
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
Directions
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.
Cook's Notes
This kale purée can be made up to two days ahead and refrigerated in an airtight container. Bring it to room temperature or gently rewarm before serving, and loosen with a bit of water, if needed.
Cook’s Notes
This kale purée can be made up to two days ahead and refrigerated in an airtight container. Bring it to room temperature or gently rewarm before serving, and loosen with a bit of water, if needed.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Kale Purée
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Kale Purée
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
