Amaranth polenta

Amaranth “Polenta” with Tuscan Kale

SERVES 6 TO 8

If quinoa is the blockbuster among gluten-free grains, amaranth is the sleeper hit. When I discovered its polenta-like qualities, amaranth immediately shot up the list to become one of my favorite grains. Like cornmeal, it expands and thickens to become a luscious porridge, and amaranth brings protein power—1 cup cooked amaranth has more protein than a hard-boiled egg. You have to freeze the bunch of kale overnight, so this one takes a little planning ahead. It’s much less time consuming to crumble frozen kale into tiny pieces than to mince the entire bunch.

Sometimes I make this with chicken broth instead of water for a richer flavor, or I stir in a couple of tablespoons of finely chopped fresh rosemary or parsley.

• 1 bunch Tuscan kale (aka lacinato or dinosaur kale), frozen
• Fine sea salt and freshly ground black pepper
• 2 cups amaranth
• 1⁄4 cup freshly grated Parmigiano-Reggiano cheese

• 2 tablespoons extra virgin olive oil

• Working over a bowl, crumble the frozen kale leaves with your hands until you have about 11⁄2 cups of fine crumbles. Discard the stems and thick center ribs.

• In a large pot, bring 6 cups water and 3 big pinches of salt to a boil over high heat. Reduce the heat to a simmer and pour the amaranth into the water in a slow, steady stream, whisking constantly. Stir in the kale and simmer, stirring occasionally, until it reaches a puddinglike consistency, about 30 minutes. The amaranth beads should be tender but retain enough shape to offer a little pop.
• Remove the pot from the heat and stir in the Parmesan, olive oil, and a good dose of black pepper. Taste and adjust seasoning, if needed.