Saturday, July 2, 2011

Collard Greens. Olives. Polenta.

Sounds like a curious combination, I know. Try it.
Collard Greens with Olives on Polenta
  • collard greens, chopped with tough ends and veins removed
  • polenta (prepared is easiest), sliced into 1/2 inch pieces
  • Kalamata olives, pitted & chopped
  • olive oil
  • sea salt & freshly ground pepper
  • lemon juice
Cut the collard greens into 1-2 inch pieces.  Boil in water for 15 minutes, then transfer greens to a saute pan with 1 T olive oil and saute for 5 minutes. While the greens are in the saute pan, heat another 1 T of olive oil, and saute polenta.  Sprinkle the top side of polenta with salt & pepper. Turn once after 2 to 3 minutes and cook on other side.
When polenta & collards greens are cooked, place slices of polenta on individual plates. Top each with a teaspoon of chopped olives, some of the cooked greens, and squeeze a bit of fresh lemon juice on top.
Curious. But tasty.
A note on quantity: For three servings, I used just less than 1/2 a tube of polenta, about 4 cups of cut collard greens, and a couple dozen small kalamata olives.  There is no science to the measurements here. If you like olives, use more. If you don’t leave them out.  If you’re making this as a main dish (which I would do), make more polenta and double the greens.  When it’s assembled, it looks right.  Fancy, even.

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