Martin Wood (he/him)

Between its compact size, light build, and aggressively sharp edge, it’s definitely something that could take on many of the duties of other kitchen knives, from chef’s to paring.. Shop More Santoku Knives.

1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped.6 tablespoons unsalted butter.

1 cup polenta (not instant).Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute.Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes.

Season the kale with salt and pepper, transfer to a cutting board and coarsely chop..In a large saucepan, combine the milk, water, butter and 2 teaspoons of salt and bring to a boil.

Whisk in the polenta in a thin stream and cook over moderate heat, whisking constantly, just until it begins to thicken, about 3 minutes.

Add the wilted kale and cook over low heat, stirring frequently with a wooden spoon, until the polenta is very thick and no longer gritty, about 20 minutes.Cook, whisking egg mixture constantly, until mixture thickens and a candy thermometer registers 180°F, about 12 minutes.

Whisk in softened gelatin-lemon mixture, and stir until dissolved.Pour mixture through a fine mesh strainer into a blender; discard solids.

Let mixture rest in blender at room temperature, pulsing occasionally, until it cools to 130°F, about 15 minutes.. With blender running, add butter in 2 additions, processing until incorporated after each addition.With blender running, slowly and steadily drizzle in olive oil; process until combined, about 1 minute.