Sicilian-Style Greens Over Polenta

• Cooking spray
• 4 cups chopped Belgian endive (about 4 ounces)
• 4 cups chopped kale (about 4 ounces)
• 4 cups chopped turnip greens (about 4 ounces)
• 1/3 cup golden raisins
• 1/4 teaspoon salt
• 1 cup yellow cornmeal
• 1/4 teaspoon crushed red pepper
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 cup fat-free milk
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 2 teaspoons olive oil
• 1 garlic clove, thinly sliced
• 1/4 cup dry breadcrumbs
• 4 teaspoons pine nuts, toasted

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add endive; cook 1 minute or until endive begins to wilt, stirring constantly. Add kale; cook 1 minute or until kale begins to wilt, stirring constantly. Add turnip greens; cook 1 minute or until greens begin to wilt. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.
2. Combine cornmeal and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/4 cup cheese.
3. Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese.
4. Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts.

cooking spray, endive, chopped kale, turnip greens, golden raisins, salt, yellow cornmeal, red pepper, vegetable broth, milk, parmesan cheese, olive oil, garlic, breadcrumbs, pine nuts

Taken from www.myrecipes.com/recipe/sicilian-style-greens-over-polenta (may not work)