Poached Salmon with Pureed Kale Sauce

Serves:  Servings

Items Needed:

Large pot, small skillet, tongs, slotted spoon, blender

Ingredients

• 1 recipe poached salmon
• 1/4 cup extra-virgin olive oil, plus more for serving
• 2 garlic cloves, smashed flat and peeled
• 1 pound lacinato kale
• Salt and pepper, to taste
• 3/4 cup coarsely grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. 
2. In a small skillet over medium heat, add olive oil and garlic, and cook gently until garlic is soft and begins to turn light gold, about 5 minutes. Remove from heat. 
3. Rinse kale. Remove stems and dice. When the water is boiling, add diced stems and cook for 3 minutes, then add the kale leaves, and cook until tender, but not mushy, about 5 more minutes. Using tongs, grab the kale leaves and put directly into the blender. Using a slotted spoon, retrieve the kale stems and add to the blender. Reserve the cooking liquid for another use. 
4. Add the garlic oil to the blender and blend into a fine, thick green puree. Taste and adjust seasoning with salt and pepper, then blend again. 
5. The kale sauce is read to eat. Serve immediately with poached salmon. 
6. Kale sauce can be made ahead and refrigerated for 4-5 days. Eat cold or room temperature as a dipping sauce, or heat and top lean proteins and vegetables for added flavor and texture. 
7. Serve salmon with the kale sauce and roasted vegetables (like Parmesan-Roasted Carrots) on the side. 

Nutrition Information (per 1 serving Kale Sauce)