Sicilian-Style Greens over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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