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)

EVOO

• 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 400º
• 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.