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Ris"oat"o with Kale and Horseradish
Recipe adapted from Floyd Cardoz, North End Grill, New York City
Yield: 4 servings
Cook Time: 45 minutes
12 kale leaves (preferably lacinato kale leaves)
¼ cup canola oil
1 cinnamon stick
4 whole cloves
6 tablespoons unsalted butter
4 medium shallots, halved and thinly sliced
One 2-inch piece fresh ginger, peeled (use the edge of a teaspoon to scrape off the skin) and very finely chopped
4 garlic cloves, peeled
1 cup steel-cut oats (preferably Irish oats)
8 cups chicken broth
½ teaspoon kosher salt
¼ cup freshly grated horseradish (from about one 2-inch piece)
1. Fill a large saucepan with water and bring to a boil over high heat. Add the kale to the water and blanch until the leaves are bright green and wilted, about 30 seconds. Remove and reserve ½ cup of the cooking liquid, then pour the kale into a colander and rinse under cold running water until the leaves are cooled completely. Use your hands to squeeze the excess liquid from the kale and place the kale in the bowl of a food processor. Process the kale until smooth and creamy, adding some of the reserved kale cooking liquid if needed (we used ¼ cup).
2. To a large saucepan set over medium heat, add the oil, cinnamon stick and cloves and cook until the spices are aromatic, 2 to 3 minutes. Add the butter, shallots, ginger and garlic and cook until the shallots soften and become transparent, 5 to 7 minutes. Stir in the oats and cook, stirring often, until they are toasted and nutty-smelling, about 10 minutes.
3. Meanwhile, add the chicken broth to a medium saucepan set over medium-high heat. Bring to a bare simmer and keep hot. To the oat mixture, add 1 cup of the warm broth, stirring constantly with a wooden spoon until the broth is absorbed, 5 to 7 minutes. Continue adding the broth, 1 cup at a time, stirring constantly between each addition, until the liquid is absorbed and the oats are creamy and tender, 20 to 25 minutes total. Use a pair of tongs to remove the garlic cloves and whole spices. Stir in the salt. Just before serving, stir in the horseradish and the kale purée, then serve the ris"oat"o warm.