It amazes me every time: how quickly greens transform. Last night we had 16 cups of robust, raw greens (a gallon of greens) that turned into four portions of power-packed, flavor-intense goodness. Smothered over a serving of cheesy polenta, we savored every bite as we inched toward the sad realization that at some point, our plates would be scraped clean and it would be over.
- 16 cups of washed, torn and dried greens (any combination of kale, beet greens, spinach and arugula)
- 2 Tbsp. olive oil
- 2 large garlic cloves, minced
- 1 red pepper, diced
- 1 yellow onion, diced
- 1 cup yellow cornmeal (or corn grits)
- 2 cups vegetable stock
- 1 cup milk
- 2/3 cup grated Parmesan cheese
Boil 2 cups of vegetable stock in a medium saucepan. Slowly pour in cornmeal or grits and whisk to prevent sticking as liquid is absorbed. Add milk and continue whisking. When milk is nearly absorbed, stir in Parmesan Cheese along with a pinch of salt.. Turn off heat and cover.
In an extra large skillet, heat 2 Tbsp. olive oil and add minced garlic along with chopped onions and red pepper. Cook on medium high for about 4 minutes until the vegetables are soft. Add about 1/3 of the greens and stir. As the greens cook down, continue adding as many as will fit in the skillet. Once all are incorporated, cover for two minutes on medium-high heat. Stir and remove from heat.
Serve warm greens (along with a little red) over polenta.