- 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
- 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
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.