Tuscan Polenta with Rosemary, Kale and Cannellini Beans

Casey Barber

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Ingredients

1 small bunch (1/4-1/3 pound) lacinato kale, sometimes known as dinosaur kale		1 15-oz. can cannellini beans, drained and rinsed
2 tablespoons olive oil		Kosher salt
1 large garlic clove, minced		2 cups vegetable or chicken broth
1 tablespoon minced fresh rosemary		2 cups milk
1/4 teaspoon red pepper flakes		1 cup polenta (coarse Italian cornmeal)

Prep: 15 min Total:

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1
Prep the kale by folding each leaf in half as if the stem were the spine of a book and running a sharp knife along the stem to remove. Chop into bite-sized pieces.
2
In a large skillet over medium heat, wilt the kale. If the kale is freshly rinsed, there should still be water clinging to the leaves; if not, add 2 tablespoons of water to the heated skillet before adding the kale. Stir frequently for 5 minutes or until the kale is tender.
3
Stir in the olive oil, garlic, rosemary, and red pepper flakes. Add the cannellini beans and cook for 5 minutes more. Season with salt to taste, remove from the heat and keep warm.
4
In a 2- or 3-quart stockpot, bring the broth and milk to a boil over medium high heat. Whisk in the polenta and continue to whisk as the polenta thickens, about 7 minutes. When the polenta has absorbed all the liquid to take on a more solid consistency and the whisk leaves trails as you stir, it’s ready.
5
Dollop a generous portion of polenta into a bowl and top with the kale and beans to serve.

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