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
Preparation
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.
