Greens add a sharp bite and flavor to this creamy, cheesy dish.
YIELDS: 4 servings
TOTAL TIME: 0 hours 20 mins
1 tbsp. olive oil
1 large clove garlic, thinly sliced
2 tsp. fresh thyme leaves
Pinch red pepper flakes
1 medium head escarole, trimmed and torn into pieces (about 16 cups)
1 (15 oz) can low-sodium white beans, rinsed
1 c. instant polenta
1 tbsp. unsalted butter
1/3 c. grated Parmesan, plus more for serving
- Using a vegetable peeler, remove three wide strips of lemon zest; very thinly slice zest.
- Heat oil in a large Dutch oven on medium. Add garlic, thyme, thinly sliced zest, and red pepper flakes and cook, stirring, until garlic is golden brown, about 2 minutes. Add escarole, in 2 batches if necessary, and 1/2 teaspoon salt and cook, stirring occasionally, until escarole is beginning to wilt, about 3 minutes. Reduce heat to medium-low, fold in beans, and cook until escarole is tender and beans are heated through, 2 to 3 minutes more.
- Meanwhile, cook polenta per package directions. Remove from heat and stir in butter and 1 tablespoon lemon juice, then fold in Parmesan and 1/4 teaspoon salt. Serve escarole mixture over polenta with lemon wedges and extra Parmesan, if desired.
SOURCE: Womans Day Kitchen