Polenta with Kale & White Beans

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.

IMG_1894Reasons to love it:

  • One-pot dish
  • Pantry-based ingredients
  • CHEAP
  • 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!

IMG_1896Notes: 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.

IMG_1900

Polenta with Kale & White Beans

from Three Good Things

Ingredients

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.

4 Comments

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  1. Wow what mouth-watering ideas you have on here. I’m particularly fond of spinach myself and am always looking for delicious yet healthful ideas. Check out this blog for a spectacular breakfast idea… http://68anda6pack.com/2013/06/25/the-turbocharged-popeye-breakfast/ … Tasty stuff that I now regularly use for my pre-workout meals. Just thought I’d share. :)

  2. Love spinach and white beans (never tried polenta). Gerry, how nice it is to like something that’s actually good for you. That doesn’t happen too often, does it? Well it doesn’t to me. PS, I had to Google you to find this blog. Clicking on to the link didn’t work.

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