Tuesday, April 28, 2009
Polenta with garlicky greens
Michael made this for Sunday night supper last week. It was fabulous. The recipe, which is from Jack Bishop's Complete Italian Vegetarian Cookbook, goes something like this:
Wash and chop or tear chard or spinach or whatever your favorite green is. Amounts vary depending on the number of people. For the 3 of us, a pound will do.
Heat a tablespoon or so of olive oil in a large saucepan. Saute a thinly sliced opnion until translucent. Stir in garlic, if you like garlic. Amount varies according to taste and heat of garlic variety.
Add the green to the pan. Stir to coat the leaves with oil. Cover and cook, stirring occasionally, until the greens are tender. Remove lid and allow most of the moisture to evaporate.
Serve on polenta, the preparation of which depends on whether you have the long-cooking kind or quick kind. Be sure to use some butter in that polenta. The rich taste and mouthfeel are worth a few extra calories, gosh darn it.
For us, this is a whole meal.