Lunchtime on the farm is something to behold. We come into the kitchen with some veggies from the field, look in the fridge to see what we've got, & try and construct a quick and delicious meal. One of our go-to recipes is this, Polenta & Greens. I first found the idea for this recipe from the Moosewood Restaurant Cooking For Health cookbook.
For the Polenta:
- 3 cups water
- 1/4 teaspoon salt
- 1 cup of polenta (we usually use Bob's Red Mill)
Bring the water & salt to a boil. Add in polenta and reduce heat. Cook for around 5 minutes, remembering to stir. Take off heat, cover, & let sit for a few minutes.
For the Greens:
- 2 tablespoons of olive oil
- 1-2 garlic cloves or garlic scapes, minced
- a few scallions or egyptian onions, chopped
- half a bunch of greens or bok choy, chopped
- dash of salt & pepper
Put skillet over medium heat. Add oil, garlic, onion, salt, & pepper. Cook for a few minutes, until they begin to sizzle. Stir in greens and cook, while occasionally stirring, until the greens wilt a bit and turn a brighter shade of green. You may need to add in a spritz of water. This will help the greens wilt.
Plop a heap of polenta on each plate and top with the greens. This is also delicious with an egg on top.