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.