Super Greens with Polenta
I’ll admit it, I was a strange child. From a rather young age I greatly enjoyed vegetables (especially greens) and was known to trade away my lunch time sweets for carrot sticks – which I’m sure my classmates enjoyed. That’s not to say I would always pick a healthy treat over something sweet, but it made the challenge for this week a bit more challenging than normal. For /52weeksofcooking this week we are to cook with an ingredient we didn’t enjoy as a child, and that doesn’t leave me with much. Many commonly avoided vegetables weren’t served in my house and the few things I remember avoiding as a kid I still don’t eat: cottage cheese, tapioca pudding, porridge, and meat. Luckily my hubby was more of a “normal” child and gave me a rather large list of foods: broccoli, spinach, brussel sprouts, kale, cabbage, and anything spicy. So essentially anything green, which gave me lots to work with. I decided to pick a variety of greens, toss in some chickpeas, and serve everything over some baked polenta.
1 tbsp olive oil
3 cloves garlic, diced
1 sweet onion, diced
1 tsp thyme
1 tsp rosemary
1/2 cup Greek yogurt (So Delicious or dairy), at room temperature
1/4 cup milk (coconut or dairy)
3 cups spinach, chopped
3 cups kale, chopped
2 cups swiss chard, chopped
2 cups chickpeas, presoaked and well rinsed (or 1 15.5 oz can)
Pepper to taste
- Heat the olive oil in a large dish saute pan over medium heat, then add in the onion and garlic. Cook for 7-10 minutes, then add the herbs and stir for one minute.
- In a small bowl mix together the milk and yogurt, then stir in to the herb and garlic mixture. Slowly begin adding in the greens, being careful to not crowd the pan. Once the greens have slightly wilted, add the chickpeas then turn heat to low and cook for 10 minutes.
- Season with some black pepper and Serve!
While I’m not sure which of us any future children might take after, it’ll be interesting to see where they fall when it comes to green food. Tho worst case scenario I can always sneak it in…