Cook The Book: Polenta Smothered With Braised Greens

• 1 cup polenta
• Salt
• Butter or grated cheese
• Polenta
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 2 garlic cloves, finely chopped or pressed
• 3 or 4 big handfuls chard, kale, or other cooking greens, leaves removes from the stems, rinsed and torn
• Salt and pepper
• 1/3 cup water or chicken broth
• A few drops red wine vinegar
• 3 slices of prosciutto, cut into strips (optional)
• Asiago or Parmesan cheese for grating

1. Make Polenta and pour it into a lightly oiled bowl to set.
2. Meanwhile, heat the olive oil in a 10-inch cast-iron skillet over medium heat. When hot, add the onion. Give a stir and cook until the onion is wilted, about 8 minutes, adding the garlic halfway through. Add the greens, sprinkle them with 1/2 teaspoon salt, and pour in the water or chicken stock. Cover and cook until the greens are wilted and tender, from 8 to 15 minutes, depending on the types of greens used. Sprinkle with vinegar and add the prosciutto, if using. Let rest while you turn out the polenta. Cut the polenta into slices and arrange them on your plate, cover with the greens, and grate cheese over all.

polenta, salt, butter, polenta, olive oil, onion, garlic, handfuls chard, salt, water, red wine vinegar, parmesan cheese

Taken from www.seriouseats.com/recipes/2009/08/polenta-smothered-with-braised-greens-recipe.html (may not work)