With its blending vessel doubling as a cup, you can expect less cleanup time.
Originally appeared: May 2012.(Keep screen awake).3 garlic cloves, thinly sliced.
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.Pastry disks may also be frozen up to 1 month; thaw at room temperature before using.. Preheat oven to 350°F.
Remove 1 pastry disk from fridge, and unwrap; reserve remaining disk for another use.Roll 1 dough disk into a 12-inch round on a lightly floured work surface.
Transfer to a 9-inch tart pan with a removable bottom, pressing pastry into bottom and up sides of pan.If pastry cracks or tears, press dough back together.