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.

Radish Cous Cous (or Quinoa)

Sometimes is hard to figure out how to eat a radish other than on a salad.  For a little something different, give this one a try.  Found originally from Food52.

  • 1 c. cous cous (or quinoa)
  • 1 ripe avocado (optional)
  • 1/2 a lemon, juiced
  • 5 T. olive oil
  • 1 bunch radishes, or less if you prefer
  • 3 scallions
  • 2 handfuls of salad mix or arugula (would be delicious with thinly cut kale too!)
  • dash of hot pepper (optional)
  • salt & pepper, to taste

Cook cous cous or quinoa as directed.  Let cool before combining with the remainder of the ingredients.

Next, make the dressing.  Smash the avocado in a bowl.  Add in lemon juice, a dash of hot pepper, salt, & pepper and mix.  Add in the oil and stir.  Throw in more salt and pepper if needed.

Cut radishes in slices or chunks, whichever you prefer.  Slice up the scallions, being sure to use both the white and green portions.

Combine cous cous (or quinoa), radishes, and salad greens.  Then, throw in the dressing and mix evenly.  Enjoy!