Beans & Greens with Polenta

Beans & Greens with Polenta

Serves 4

Ingredients:

• 1 lemon – zest and juice reserved
• 1 tbs olive oil
• 1 large clove garlic, thinly sliced
• 2 tsp fresh thyme leaves
• Pinch red pepper flakes
• 1 medium head escarole or other hardy green (like broccoli rabe or collard) trimmed and torn or cut into pieces (about 16 cups if escarole, 8 if other)
• Kosher salt
• 1 15-oz can of low-sodium white beans (such as cannellini) drained and rinsed
• 1 cup instant polenta (also called quick-cooking polenta)
• 1/3 cup grated parmesan cheese, plus more for serving

Directions:

1. Using a vegetable peeler, remove three wide strips of lemon zest and slice thinly.
2. Next heat oil in a large Dutch oven on medium heat. Then, add garlic, thyme, thinly sliced zest, and red pepper flakes and cook. Stir occasionally until garlic is golden brown, about 2 minutes.
3. Add escarole to pot (in 2 batches if necessary) and ½ teaspoon of salt. Cook, stirring occasionally, until greens are beginning to wilt, about 3 minutes.
4. Reduce heat to medium low, fold in beans, and cook until escarole is tender and beans are heated through, about 2-3 minutes more. (If green start to stick, add a little water to the pan, stir, and let it cook off.)
5. Meanwhile, cook polenta per package directions. Remove from heat when done.
6. Stir in butter and 1 tablespoon lemon juice to polenta.
7. Next, fold in parmesan and ¼ teaspoon salt.
8. Serve escarole mixture over polenta with lemon wedges and extra parmesan, if desired.