Kale, Mushroom and Tomato Sauté with Polenta
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 pound sliced button mushrooms
- 1/4 teaspoon fine sea salt
- 8 oil-packed sun-dried tomatoes, drained and roughly chopped
- 2 cloves garlic, finely chopped
- 1 bunch kale (about 3/4 pound), stemmed and roughly chopped
- 1 (18.0-ounce) package precooked polenta, cut into 8 rounds
- 1/4 cup grated Parmesan (optional)
- 1/8 teaspoon ground black pepper
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 to taste, cover and cook until wilted, about 2 minutes more. Cover and set aside.
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.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
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- 2 tablespoons extra-virgin olive oil, divided
- 1/2 pound sliced button mushrooms
- 1/4 teaspoon fine sea salt
- 8 oil-packed sun-dried tomatoes, drained and roughly chopped
- 2 cloves garlic, finely chopped
- 1 bunch kale (about 3/4 pound), stemmed and roughly chopped
- 1 (18.0-ounce) package precooked polenta, cut into 8 rounds
- 1/4 cup grated Parmesan (optional)
- 1/8 teaspoon ground black pepper