Amaranth replaces cornmeal in Marco Canora's take on the stick-to-your-bones Italian side dish. The kale can be replaced with mustard greens, Swiss chard or any other hearty green.
To learn more, read "All Good Things."
Amaranth "Polenta" with Tuscan Kale
Recipe adapted from "A Good Food Day: Reboot Your Health with Food That Tastes Great," by Marco Canora with Tammy Walker
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Kosher salt and freshly ground black pepper, to taste
2 cups amaranth
1½ cups finely chopped kale
½ cup freshly grated Parmigiano-Reggiano cheese, plus more for topping
2 tablespoons extra-virgin olive oil, plus more for topping
Grated lemon zest, to top (optional)
1. In a large pot, bring 6 cups water and 1 teaspoons salt to a boil over high heat. Reduce the heat to a simmer and pour the amaranth into the water in a steady stream, whisking constantly. Stir in the kale and simmer, stirring occasionally, until the mixture is soft and pudding-like, adding more water by the ¼ cup if too thick, 25 to 30 minutes.
2. Remove the pot from the heat and stir in the cheese, olive oil and some black pepper. Top with more cheese and olive oil, and serve.