Bring a medium pot of water, salted to taste like the sea, to a boil. Fill a large container with 5 to 8 quarts of ice water; this will be used to "shock" the kale after blanching.
Blanch the kale in the boiling water until tender, 1 to 2 minutes. Transfer to the ice water using tongs or a slotted spoon. When chilled, drain in a colander and pat dry to remove excess moisture. Roughly chop.
In a food processor or mortar and pestle, combine the chopped kale, peanuts, Romano and garlic confit; pulse until somewhat homogenous. With the motor running, slowly drizzle in the olive oil and garlic oil until fully incorporated. Add salt and pepper to taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Hickory Nut Gap Farm, Fairview, NC