Kale, Mushroom And Tomato Saute With Polenta

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1/2 lb sliced button mushroom
• salt and pepper
• 8 sun-dried tomatoes packed in oil, drained and roughly chopped
• 2 garlic cloves, finely chopped
• 1 bunch kale, stemmed and roughly chopped (about 3/4 pound)
• 1 (18 ounce) roll precooked polenta, cut into 8 rounds
• 1/4 cup grated parmesan cheese (optional)

Recipe

• 1 heat 1 tablespoon of the oil in a large skillet over medium high heat. add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. add tomatoes and garlic and cook another 2 minutes. stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. cover and set aside.
• 2 heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. transfer polenta to a paper towel-lined plate as done.
• 3 arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.