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Author Notes: This is a perfect winter evening's dish, comforting but clean. The tang of the goat yogurt pairs wonderfully with the creamy beans and sweet tomatoes, which provide the vitamin C needed to absorb the iron from the kale.
It comes together quite quickly, so it's perfect for a weeknight meal for one . Double or triple it for a simple but impressive weekend dinner. It's a great way to get your kale on, count on one bunch per person... —Téo L. Blackburn
Serves 1 (easily doubled or tripled)
- 1/3 cup polenta
- 1 1/3 cups broth (I used vegetable), warm
- 1 cup full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!)
- 1 handful grated manchego or pecorino romano cheese (optional)
- 2 tablespoons olive oil
- 2 onions, haved and sliced
- 4-5 gloves garlic, minced
- 1.5 cups cooked cannellini beans, or 1 can drained
- 2-3 diced tomatoes (skins are fine), or 1 can
- 1 teaspoon dried oregano
- 1 bunch kale, stemmed and torn into bite-sized pieces
- 1 tablespoon butter
- Make polenta. Bring broth to a simmer and add polenta in fine stream, whisking continuously until thick. Cover and cook polenta on low heat, whisking frequently, until cooked through (about 25-30 minutes). Whisk in goat yogurt and cheese. Season to taste and keep warm.
- In large skillet, sauté onions on low heat until translucent. And minced garlic and sauté until fragrant. Add cannellini beans and butter to the skillet and cook for 5 mins, until the beans begin to crackle. Add tomatoes and oregano and simmer over medium-low heat until most of the liquid has evaporated.
- When ready to serve, add the kale to the skillet and toss. Cook until the kale is just warmed through and plate, topping polenta with kale mixture. Eat joyfully!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens