You can use any combination of dark green, leafy vegetables to equal 12 cups.
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
How to Make It
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.
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.
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.
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.
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