kale on table


Polenta

What You'll Need:

  • 6 cups water or stock
  • 2 cups yellow corn meal
  • Salt to taste

Directions:

Heat water or stock just until boiling. Whisk the corn meal into the stock and immediately turn the heat down to the lowest setting. Whisk continuously, pausing to use a spatula to ensure no grains are sticking to the bottom of the pan and scorching. Continue to whisk and clean bottom of the pan until polenta is creamy, tender to the tooth, and doesn’t taste raw about 25 minutes. It is even better if you cover it, take it off the heat and let it rest. Season with salt and serve.


Sauteed Kale

What You'll Need:

  • 1 1/2 pounds young kale, stems and leaves coarsely chopped
  • ½ bunch Swiss chard, stems and diced and leaves coarsely chopped
  • 1 small turnip, sliced thin
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely sliced
  • 1/2 cup vegetable stock or water
  • Salt and pepper
  • 2 tablespoons red wine vinegar

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the turnips and chard stems and saute for 4-5 minutes until tender. Then add the garlic and saute for 1 minute.  Cover and cook for 5 minutes. Add greens and continue to cook, stirring until all the liquid has evaporated and greens are wilted. Season with salt and pepper to taste and add vinegar.


Poached Egg

What You'll Need:

  • 1 large egg
  • 1-2 tbsp vinegar, optional

Directions:

Bring a large pot of water to a boil.

While waiting for the water to boil, crack an egg into a small bowl.

Stir the vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes. Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.