Vegetarian Times Magazine Jan/Feb 2016, Serves 4
I guess it is time to start thinking Super Bowl parties? And so VT has all kinds of fantastic recipes for just this event. This was the first one I spotted. Their "make-ahead tip" is to store greens and beans separately in fridge up to five days. Cook polenta just before serving.
1/2 cup dry Adzuki Beans, to save time you can use canned beans
4 TB Olive Oil, divided
1 large Onion, quartered and thinly sliced (2 cups). I have been substituting our green onions for almost all onions I need in any recipe
3/4 cup diced Tomatoes (1/2 15 oz can)
1 12 oz bunch Green Kale OR Collards OR a combo of the two (thinly sliced 8 cups)
2 cups low-sodium Vegetable Broth (if you aren't a vegetarian, our Chicken Stock would be a delicious addition of protein without needing to actually add any meat)
3 cloves Garlic, minced (1 TB)
1 tsp finely chopped Jalapeño Chile, or more to taste
1/4 tsp freshly ground Black Pepper
1 16 oz package prepared Polenta, cut into 3/4" cubes
Soak beans in 4 cups cold water in bowl overnight, drain. Bring beans and 4 cups water to a boil in medium saucepan. Reduce heat to medium and cook 40 minutes to 1 hour, or until tender. Drain, and keep warm, or store in refrigerator or freezer. Heat 2 TB oil in large saucepan or Dutch oven over medium high heat. Add onion, and sauté 7 to 9 minutes, or until beginning to turn deep brown on edges. Add tomatoes, and cook 1 minute or until liquid has evaporated. Add kale, broth, garlic, jalapeño and 2 cups water. Season with salt and pepper, if using. Reduce heat to medium-low, and simmer 30 to 45 minutes, until kale is very tender. Heat remaining 2 TB oil in large non-stick skillet over medium-high heat. Add polenta cubes and cook 6 to 7 minutes, gently separating (but not stirring) cubes to prevent sticking. Turn polenta cubes, and cook 5 to 7 minutes, more, or until two or more sides are browned, turning as needed. To serve: Ladle 1 cup greens and cooking liquid into bowl. Spoon 1/4 cup beans on top and scatter each serving with polenta cubes.