Little wedges of precooked polenta add immense charm to this simple vegetable dish. The flavor and texture of polenta is somehow so compatible with tender leafy greens.

Serves: 4

• One 18-ounce tube precooked polenta
• 2 tablespoons olive oil
• 3 to 4 cloves minced or thinly sliced fresh garlic
• 8 to 12 ounces fresh chard (Swiss, green, or any variety)
• 1 tablespoon balsamic vinegar
• 1/4 cup sliced oil-cured sun-dried tomatoes, or more, as desired
• Salt and freshly ground pepper to taste

Cut the polenta into 1/2 inch thick slices. Cut each slice into 4 little wedges.

Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel, reserving the rest. Add the polenta wedges; cook in a single layer over medium heat, about 5 minutes on each side.

Meanwhile, stem the spinach or chard and tear or cut into large shreds. Wash well.

In the same skillet, heat the rest of the olive oil. Add the garlic and sauté over low heat just until turning golden. Add the greens, cover, and steam for just a minute or two, just until wilted down. Drizzle in the balsamic vinegar and stir quickly to coat the greens.

Gently fold the polenta wedges in with the greens. Stir in the dried tomatoes. Season with salt and pepper and serve at once.

Variation: This is also good with lacinato kale or collard greens, stemmed and sliced into ribbons.

• Find lots more recipes on VegKitchen for kale, collards, and other hardy greens. ^[1]