On the walk from the subway to our apartment is a fruits & vegetable store that sells bunches of such leafy kale that I impulse buy it all the time. So much for my meticulously planned grocery list. More often than not, the once-beautiful kale ends up shoved to the back of the fridge, wilted with neglect. Happily, I have a new go-to kale recipe that loves perky and wilted kale alike: polenta with kale & white beans.
- One-pot dish
- Pantry-based ingredients
- Packed with flavour
- Nutritional goldmine
- Gluten-free AND dairy-free
I love this as a simple dinner served in big, heated bowls: satisfying, cozy and delicious. It’s perfect weeknight food. Thanks, wilt-y kale. I knew you’d be good for something!
Notes: If you’re cooking for someone with a gluten allergy vs gluten intolerance, check the ingredients in your store-bought stock – it often includes gluten. And in case you’re new to polenta, note that while its right-out-of-the-pot consistency is smooth and spoon-able, once it cools it becomes solid. Same delicious taste, completely different texture. I have to say, leftover polenta travels in tupperware pretty fabulously – just reheat in the microwave before digging in.
Polenta with Kale & White Beans
from Three Good Things
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1.5-2 cups kale or spinach, stems removed and sliced into thin ribbons
3.5 cups stock
400g can white beans or chickpeas, drained
2/3 cup cornmeal
salt & pepper
olive oil to drizzle
1. In a large saucepan, heat olive oil over medium-low. Scrape in onions, stirring occasionally for 10 minutes or until very soft. Stir in garlic. Cook, stirring occasionally, for 5 minutes.
2. Add beans and stock to the saucepan. Bring to a boil. Reduce heat to a simmer, and add the kale ribbons. Cook, simmering, for 3-5 minutes, or until kale is newly tender. Stirring, slowly pour in the cornmeal. Simmer for 3-4 minutes. Add salt & pepper to taste.
3. Serve immediately in warmed bowls with a drizzle of olive oil over top.