Post by Loupy on Apr 21, 2014 14:10:12 GMT -7
Tuscan Polenta with Rosemary, Kale and Cannellini Beans
From: Casey Barber @ www.ivillage.com/
This fast and flavorful vegetarian main dish will satisfy even die-hard carnivores. And it's healthy to boot!
Ingredients:
1 small bunch (1/4-1/3 pound) lacinato kale, sometimes known as dinosaur kale
1 15-oz. can cannellini beans, drained and rinsed
2 tablespoons olive oil
Kosher salt
1 large garlic clove, minced
2 cups vegetable or chicken broth
1 tablespoon minced fresh rosemary
2 cups milk
1/4 teaspoon red pepper flakes
1 cup polenta (coarse Italian cornmeal)
Directions:
Prep the kale by folding each leaf in half as if the stem were the spine of a book and running a sharp knife along the stem to remove.
Chop into bite-sized pieces.In a large skillet over medium heat, wilt the kale.
If the kale is freshly rinsed, there should still be water clinging to the leaves; if not, add 2 tablespoons of water to the heated skillet before adding the kale.
Stir frequently for 5 minutes or until the kale is tender.
Stir in the olive oil, garlic, rosemary, and red pepper flakes.
Add the cannellini beans and cook for 5 minutes more.
Season with salt to taste, remove from the heat and keep warm.
In a 2- or 3-quart stockpot, bring the broth and milk to a boil over medium high heat.
Whisk in the polenta and continue to whisk as the polenta thickens, about 7 minutes.
When the polenta has absorbed all the liquid to take on a more solid consistency and the whisk leaves trails as you stir, it’s ready.
Dollop a generous portion of polenta into a bowl and top with the kale and beans to serve.
Enjoy!
From: Casey Barber @ www.ivillage.com/
This fast and flavorful vegetarian main dish will satisfy even die-hard carnivores. And it's healthy to boot!
Ingredients:
1 small bunch (1/4-1/3 pound) lacinato kale, sometimes known as dinosaur kale
1 15-oz. can cannellini beans, drained and rinsed
2 tablespoons olive oil
Kosher salt
1 large garlic clove, minced
2 cups vegetable or chicken broth
1 tablespoon minced fresh rosemary
2 cups milk
1/4 teaspoon red pepper flakes
1 cup polenta (coarse Italian cornmeal)
Directions:
Prep the kale by folding each leaf in half as if the stem were the spine of a book and running a sharp knife along the stem to remove.
Chop into bite-sized pieces.In a large skillet over medium heat, wilt the kale.
If the kale is freshly rinsed, there should still be water clinging to the leaves; if not, add 2 tablespoons of water to the heated skillet before adding the kale.
Stir frequently for 5 minutes or until the kale is tender.
Stir in the olive oil, garlic, rosemary, and red pepper flakes.
Add the cannellini beans and cook for 5 minutes more.
Season with salt to taste, remove from the heat and keep warm.
In a 2- or 3-quart stockpot, bring the broth and milk to a boil over medium high heat.
Whisk in the polenta and continue to whisk as the polenta thickens, about 7 minutes.
When the polenta has absorbed all the liquid to take on a more solid consistency and the whisk leaves trails as you stir, it’s ready.
Dollop a generous portion of polenta into a bowl and top with the kale and beans to serve.
Enjoy!
