Vegan Recipes

Chard with Polenta Wedges

Polenta with Chard and olives

Little wedges of precooked polenta add immense charm to this simple preparation of chard. The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you’d like. Olives or sun-dried tomatoes give it a nice flavor twist. Photos by Evan Atlas.

Serves: 4

  • One 18-ounce tube precooked polenta
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 to 4 cloves minced or thinly sliced fresh garlic
  • 8 to 12 ounces fresh chard (Swiss, green, rainbow, etc;
    or any variety of greens you prefer, like kale, collards, broccoli rage)
  • 1 tablespoon balsamic vinegar
  • 1/2 cup cured black olives (like Kalamata) or sun-dried tomatoes, sliced
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes to taste, optional

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 to 8 minutes on each side.

Meanwhile, stem chard and tear or cut into large shreds. Wash well. Slice the stem thinly, you’ll want to use that, too!

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 olives or dried tomatoes. Season with salt, pepper, and optional red pepper flakes, and serve at once.

Polenta with Chard and olives recipe


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