Wednesday, February 22, 2012

Using Up Veggies and Creamy Polenta

I went a little crazy at the farmer's market in the last couple of weeks and ended up with a fridge stuffed full of fresh produce that needed to be used up.  So I threw a bunch of it together in a wok and the result was pretty darn tasty:

1 c. yogurt whey or skim milk plus 1 c. water
1/2 c. polenta
1/4 c. parmesan cheese (optional)
1/4 c. chopped parsley
1 t. olive oil
1/2 onion, medium sized slices
2 garlic cloves sliced thin
1 t. red pepper flakes
1 bunch of beet greens, washed and chopped into large pieces
1 bunch of kale, washed and chopped into large pieces
1/4 c. vegetable stock
3 tomatoes, large dice

Start by boiling the water and yogurt whey in a medium sized pot.  Whole the water is coming up to a boil, chop up your veggies and begin sautéing the onion on the olive oil on medium-high heat.  When the onions are translucent, add in the garlic and cook until fragrant then deglaze with the veggie stock.  Add in the beet greens and kale and cover with a lid.  Turn heat to low and simmer for ten minutes.

When the water/whey liquid starts boiling, add in the polenta and whisk constantly for 3 mins.  After 3 minutes, reduce heat to low and cover with a lid.  Allow the polenta to simmer on low (stirring occasionally) for 30 mins until thick and creamy.  Stir in parsley and parmesan just before serving.

Once the greens are softened, remove lid, add in tomatoes, and allow any liquid to cook out.

Based on 4 servings
Serve the sauteed greens over the polenta.

A couple of notes:

  • I saved the stems of the parsley, kale, and beet greens to use in a green monster smoothie later.  A great way to use the whole veggie.
  • Quinoa would also be a great with the sauteed greens if polenta isn't your thing or if you want more protein in your starch.
  • This is a great use for the leftover yogurt whey that you get when you make greek yogurt.

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