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Discussion Starter · #1 ·
They sell for 99 cents a bunch at my grocery store. I've had them once or twice and was not crazy about them, but I'm determined to like them!! They are leafy! They are green! I like green and leafy! <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
Anyone have a tasty way to prepare them, <span style="font-size:xx-small;">preferably without involving any pig's feet?</span>
 

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I have a couple different versions of this recipe. You can leave the tomatoes out if you don't like them. I love them so I put them in anything I can get away with! I just made a version of this tonight with spinach & mushrooms too.<br><br>
Creamy Polenta and Saute of Mixed Greens (from Cooking Light)<br><br>
Ingredients<br>
1 ounce sun-dried tomatoes, packed without oil (about <img alt="cool.gif" src="http://files.kickrunners.com/smilies/cool.gif"><br>
1/2 cup boiling water<br>
1 cup yellow cornmeal<br>
1/4 teaspoon black pepper, divided<br>
2 (16-ounce) cans fat-free, less-sodium chicken broth, divided<br>
1 cup water<br>
Olive oil-flavored cooking spray<br>
2 cups vertically sliced onion<br>
1 cup red bell pepper strips<br>
4 garlic cloves, minced<br>
5 cups torn mixed dark greens (such as beet, collard, mustard, turnip, and kale)<br>
1/4 cup (1 ounce) grated fresh Parmesan cheese<br><br>
Combine tomatoes and boiling water; let stand 30 minutes. Drain and slice. (I do not always do this)<br>
Combine cornmeal and 1/8 teaspoon black pepper in a large saucepan. Gradually add 3 cups broth and 1 cup water, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 20 minutes, stirring frequently. Remove from heat; keep warm.<br><br>
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and bell pepper; sauté 10 minutes or until tender. Add sun-dried tomatoes and garlic; sauté 1 minute. Stir in 1 cup broth and greens; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until greens are tender. Stir in 1/8 teaspoon black pepper. Spoon the polenta into center of each of 4 plates, and top evenly with greens mixture. Sprinkle with cheese.<br><br>
Yield<br>
4 servings (serving size: 1 cup polenta, 3/4 cup greens, and 1 tablespoon cheese<br><br><br>
**you can also just do the saute part and substitute your own cheesy polenta recipe. I like to add a little fat free half and half to mine about the last minute of cooking and add the cheese to the polenta and stir til creamy. The kind of coarse cornmeal I use only takes 5 minutes. I think it is Bob's Red Mill.<br><br>
A very filling, comforting and tasty dinner!!
 

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Discussion Starter · #3 ·
I have never seen a recipe that specified a "vertically sliced" onion. This fascinates me.<br><br><br>
Also, confession time:<br><br>
I have never made polenta.<br><br><img alt="shock.gif" src="http://files.kickrunners.com/smilies/shock.gif"><br><br><br><br><br>
Sounds tasty, thanks!
 

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Polenta is very easy and you can use it for a lot of things. We are talking about it in the dinner thread too. <img alt="smile.gif" src="http://files.kickrunners.com/smilies/smile.gif">
 

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You can use them as a wrap and stuff them with diced raw veggies such as carrots, onions, avocado, etc.<br><br>
You can also shred them and use them as a main ingredient for spring rolls using rice paper wraps.
 

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Sorry, can't get past ...<br><br><img alt="" src="http://www.bookofjoe.com/images/m_27.jpg" style="border:0px solid;">
 

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Granny from the original "Beverly Hillbillies" a.k.a Irene Ryan<br><br>
Being a southern boy you gotta be cooking the greens with some type of pig (bacon, fat back, jowls, ham hock) or they just ain't greens. Serve with spring onions, vinegar, and corn bread.<img alt="thumbsup.gif" src="http://files.kickrunners.com/smilies/thumbsup.gif">
 
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