Polenta & Greens

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.