Amaranth "Polenta" with Tuscan Kale

Name: Amaranth "Polenta" with Tuscan Kale
Yield: 6
Ingredients: Kosher salt and freshly ground black pepper, to taste; 2 cups amaranth; 1½ cups finely chopped kale; ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for topping; Grated lemon zest, to top (optional)

Amaranth "Polenta" with Tuscan Kale was pinched from <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/18640/How_to_Make_Amaranth_Polenta_with_Tuscan_Kale.htm" target="_blank">www.tastingtable.com.</a>

"Marco Canora replaces cornmeal for amaranth for a spin on polenta...."

INGREDIENTS

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Kosher salt and freshly ground black pepper, to taste

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2 cups amaranth

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1½ cups finely chopped kale

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½ cup freshly grated Parmigiano-Reggiano cheese, plus more for topping

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Grated lemon zest, to top (optional)

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