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
1 (easily doubled or tripled)
1 1/3 cups
broth (I used vegetable), warm
full-fat goat yogurt (or 2/3 c. goat cheese, if that's what you've got!)
grated manchego or pecorino romano cheese (optional)
onions, haved and sliced
gloves garlic, minced
cooked cannellini beans, or 1 can drained
diced tomatoes (skins are fine), or 1 can
bunch kale, stemmed and torn into bite-sized pieces
In This Recipe
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!