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For the kale puree: Bring a large pot of salted water to a boil. Prepare a large bowl of ice water and set aside.
Blanch the kale until tender, 1 to 3 minutes, depending on the age and size of the kale. Transfer the kale to the ice water until thoroughly chilled. Drain and place in a blender. Add the oil and 1/2 cup of water and puree until smooth, adding more water if necessary. Put the puree in a small saucepan and heat gently over low heat. Season with salt and pepper and keep warm.