For heartier appetites, add some crusty bread and some Roasted Carrots.
1 tube of prepared polenta (plain)
1 bunch of kale (1/2 to 3/4 pound)
3 tablespoons extra virgin olive oil, divided
1 clove garlic, coarsely chopped
1/2 cup vegetable broth
1 can (15.5 ounces) cannellini beans, drained and rinsed
Salt and freshly ground black pepper to taste
Cut the polenta into 8 slices.
Heat 1 tablespoon of the olive oil in a large skillet or grill pan over medium heat. Add the polenta slices, and cook, turning once, until heated through and lightly browned on both sides. Keep warm until ready to use.
Meanwhile, tear the kale leaves into bite-size pieces, discarding the tough center spines.
In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium to medium-low heat. Add the garlic, and saute for a minute or two, until softened and fragrant. Do not let the garlic burn.
Add the kale to the skillet and saute until it cooks down slightly.
Add the vegetable broth.
Cover and simmer for 8-12 minutes, until the kale is tender.
Uncover. Add the cannellini. Season with salt and pepper to taste.
Saute, uncovered, for 5 minutes, until most of the liquid is reduced.
To serve, arrange polenta slices on serving plate(s). Top with the kale mixture.
-- 4 servings (2 polenta slices per serving)