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Sicilian-Style Greens over Polenta

Beau Gustafson
Yield 4 servings
You can use any combination of dark green, leafy vegetables to equal 12 cups.

Ingredients

  • Cooking spray
  • 4 cups chopped Belgian endive (about 4 ounces)
  • 4 cups chopped kale (about 4 ounces)
  • 4 cups chopped turnip greens (about 4 ounces)
  • 1/3 cup golden raisins
  • 1/4 teaspoon salt
  • 1 cup yellow cornmeal
  • 1/4 teaspoon crushed red pepper
  • 2 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 cup fat-free milk
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 2 teaspoons olive oil
  • 1 garlic clove, thinly sliced
  • 1/4 cup dry breadcrumbs
  • 4 teaspoons pine nuts, toasted

Nutrition Information

  • calories 336
  • caloriesfromfat 20 %
  • fat 7.3 g
  • satfat 2.4 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 12.3 g
  • carbohydrate 55.8 g
  • fiber 5.4 g
  • cholesterol 10 mg
  • iron 3.7 mg
  • sodium 662 mg
  • calcium 340 mg

How to Make It

  1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add endive; cook 1 minute or until endive begins to wilt, stirring constantly. Add kale; cook 1 minute or until kale begins to wilt, stirring constantly. Add turnip greens; cook 1 minute or until greens begin to wilt. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

  2. Combine cornmeal and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/4 cup cheese.

  3. Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese.

  4. Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts.