Beans and Greens with Lemon-Parmesan Polenta
Pack this creamy polenta dish with nutrients including seasoned escarole and white beans.
Greens add a sharp bite and flavor to this creamy, cheesy dish.
Beans and greens are the best for giving a boost to everyday routine. You need proper vegetables in your everyday meal to keep you healthy and working fast.
Today’s Tip:
Why to Choose Vegetarian Diet?
Your health: prevent disease. Meat-eating has been linked with cancer, heart disease, strokes, diabetes, hypertension, osteoporosis, kidney stones, and many other devastating diseases. By eliminating meat from your diet you can take a crucial step towards a long life of health and happiness.
Ingredients
- 1 lemon
- 1 Tablespoon Ekin Olive Oil
- 1 Large Garlic Clove Thinly Sliced
- 2 Teaspoon Fresh Thyme Leaves
- Pinch Red Pepper Flakes
- 1 Medium Escarole Head Trimemed and Torn in Pieces (About 16 Cups)
- Kosher Salt
- 1 15 Ounce Low Sodium, White Beans Rinsed
- 1 Can Instant Polenta
- 1 Tablespoon Unsalted Butter
- 1/3 Cup Grated Parmesan Plus More for Serving
Servings: Servings
Instructions
- Using a vegetable peeler, remove three wide strips of lemon zest; very thinly slice zest.
- Heat oil in a large Dutch oven on medium. Add garlic, thyme, thinly sliced zest, and red pepper flakes and cook, stirring, until garlic is golden brown, about 2 minutes. Add escarole, in 2 batches if necessary, and 1/2 teaspoon salt and cook, stirring occasionally, until escarole is beginning to wilt, about 3 minutes. Reduce heat to medium-low, fold in beans, and cook until escarole is tender and beans are heated through, 2 to 3 minutes more.
- Meanwhile, cook polenta per package directions. Remove from heat and stir in butter and 1 tablespoon lemon juice, then fold in Parmesan and 1/4 teaspoon salt. Serve escarole mixture over polenta with lemon wedges and extra Parmesan, if desired.
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