This is a recipe from Potager, by Georgeanne Brennan, written my style, and half-volume for the two of us (still makes leftovers!) Potager is probably the cookbook out of which we have made the highest percentage of recipes. Highly recommended!
Pre-prep:
Thoroughly clean and stem 1 bunch Swiss chard, and 1/2 bunch dandelion greens or mustard greens (something tangy). Cut into long strips, perhaps 2 or 3, for the wide leaves.
Clean 1 yellow and 1 red sweet (bell) pepper. Stem and seed, and cut lengthwise into thin slices (maybe 1/4″?).
Grate 2 oz white cheddar cheese.
Chop 1 clove garlic.
Cooking – polenta:
Bring 3 cups water, with 1/2 tsp salt, to a boil in a medium saucepan over high heat.
Add 3 cups polenta in a smooth stream, stirring as you pour. It is ok to have someone else do one part of this 😉
Reduce the heat and cook for 40-45 minutes, stirring very frequently, until the polenta pulls away a bit from the sides of the pan.
When it is done, stir in 1 Tbsp butter if desired [we don’t usually do this] the cheddar cheese, 1/4 tsp salt, and “1/4 tsp” pepper (but who measures? I just grind it in).
Veggies:
Heat 1 T olive oil in a large (seriously – large) frying pan and add the garlic and sweet peppers and saute for 2 – 3 minutes. Add the greens, sprinkly on another 1/4 tsp salt, reduce the heat, cover the pan and cook for 3 – 4 minutes. **Sometimes it takes longer than this, however.** The greens will get a lot smaller-looking!
Extras:
While it is still hot, spread any extra polenta maybe 1/2″ thick in a small baking pan, let it cool, cover and put it in the fridge. Cut slabs the next day and heat in oil in a frying pan, serving extra veggied, reheated, over the top.
Recipes from A Dinner Journal 