Thursday, June 25, 2009

Eat yer Greens

Last night's dinner were full of CSA greens! Its fun to find new ways to incorporate them into meals. I started with one of Derek's favorites - a classic beet salad made with golden beets, soft butter lettuce, arugula, Great Hill blue cheese, and pecans.

For the main course I sauteed more greens and baked them with Manchego between layers of polenta.

I used the hearty Bob's Red Mill polenta - not the wimpy quick cooking kind. For the greens I chose purple kale and tossed in the leftover swiss chard that happened to have golden raisins and sliced almonds mixed in. It still worked!

Baked Polenta and Greens Casserole
1 cup polenta
3 cups water
4 cups chopped greens (such as kale, chard, spinach, or collards)
1 clove chopped garlic
1/2 cup white wine
3/4 cup shredded cheese (such as Manchego, cheddar, parmesan, or gruyere)
  • Bring 3 cups of water to a boil in medium saucepan.  Stir in polenta and reduce to a low simmer.  Simmer for about 30 minutes, stirring frequently, until polenta is cooked.  Set aside
  • Heat 1 Tbs EVOO in a large skillet over medium heat.  Add garlic and saute 30 seconds.  Add greens and cook for a few minutes until wilted.  Add white wine and cook until greens are just soft
  • Preheat oven to 400ยบ
  • Brush a 1.5 - 2 quart baking dish with EVOO.  Pour half the polenta into bottom of dish.  Top with greens.  Top greens with 1/2 cup shredded cheese.  Pour over remainder of the polenta.  Top with remaining 1/4 cup cheese
  • Bake for 15 - 20 minutes until golden on top.


  1. That looks really good. What kind of dressing did you use on the salad?

  2. Just balsamic vinegar and olive oil!

  3. Hey Gretchen -

    Thanks so much for the great recipe. I made it the other night with my CSA kale and Colucci and I both loved it. We even took a pic to post in my comment but I'm too dumb to figure out how to do that.

    Anyway - thanks again and keep the good ideas coming!


  4. I'm so glad you liked it! We had the leftovers this week with tomato sauce and that was a really nice addition.