bishop: polenta with garlicky spinach

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* Exported from MasterCook *

 

Polenta With Garlicky Greens

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 cups medium-grind cornmeal

salt

1 1/2 pounds chard

preferably with red veins

1 1/2 pounds flat-leaf spinach

1/4 cup extra virgin olive oil

2 medium onions -- thinly sliced

6 cloves garlic -- slivered

freshly ground black pepper

2 tablespoons unsalted butter

 

Cook the cornmeal in 8 cups simmering water with 2 teaspoons salt added as

described on the product's packaging.

 

While polenta is cooking, remove and discard the stems from the chard and

spinach. Tear off the green portions from either side of the rib that runs down

the center of each chard leaf. Discard the ribs. Tear any large chard and

spinach leaves in half. Wash the leaves in successive bowls of cold water until

grit no longer appears in the bottom of the bowl. Shakes the leaves to remove

excess water but do not dry them. Set aside.

 

Heat the oil in a large saucepan. Add the onions and saute over medium heat

until translucent, about 5 minutes. Stir in the garlic and cook until golden,

about 2 minutes.

 

Add the greens to the pan. Stir to coat the leaves with the oil. Season with

salt and pepper to taste. Cover and cook, stirring 2 or 3 times, until the

greens are tender, 5 to 7 minutes. Remove the cover and simmer until some of

the liquid evaporates, 2 to 3 minutes. The greens should be moist but not

swimming in liquid.

 

When the polenta has finished cooking, stir in the butter and add more salt if

needed. Divide the polenta among large individual bowls. Spoon some of the

greens over each portion. Serve immediately.

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 347 Calories; 14g Fat (35.7% calories

from fat); 10g Protein; 48g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol;

296mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 1/2 Vegetable; 2 1/2 Fat.

 

Serving Ideas : Sauteed Mushrooms

 

 

Nutr. Assoc. : 435 0 0 0 1423 0 0 0 0 0

 

 

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