Sauteed Kale with Creamy Polenta

Ingredients

1 1/2 pounds of kale
4 cups chicken stock
1 cup heavy cream
3/4 tsp salt plus more to taste
1 cup of polenta (course ground corn meal)
1/2 cup Pecorino Romano grated
1 tablespoon olive oil
3 gloves of garlic, minced
1/4 tsp crushed red pepper flakes
more Pecorino Romano for shaving

Procedure

1. Wash and chop the kale

2. In a heavy saucepan, combine the stock and cream and bring the mixture to a boil. Add the 3/4 tsp of salt, then whisk in the polenta. Cook over low heat, stirring constantly with a wooden spoon, for 20 to 30 minutes, until the polenta is thick, solft, and creamy. Stir in the 1/2 cup of Pecorino Romano.

3. In a large saute pan, heat the olive oil over medium heat. Add the red pepper to the pan. Add the garlic and saute until soft, about 2 minutes. Add the kale and stir until all the kale is wilted and tender, about 8-10 minutes. Serve over the polenta and finish with shaved cheese.

Serves 4.

Last updated: March 30, 2007