Sicilian-Style Greens over Polenta

Beau Gustafson

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 20%
  • Fat: 7.3g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 12.3g
  • Carbohydrate: 55.8g
  • Fiber: 5.4g
  • Cholesterol: 10mg
  • Iron: 3.7mg
  • Sodium: 662mg
  • Calcium: 340mg

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

Preparation

  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.
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