Garlic Greens and White Beans over Creamy Polenta

Ingredients

• ½ whole Large White Onion
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 4 cloves Garlic, Minced
• 2 cups Chicken Stock
• ½ cups Polenta
• 1 Tablespoon Extra Virgin Olive Oil
• 1 teaspoon Crushed Red Pepper
• 1 can (15 Oz. Can) White Beans, Such As Cannelini, Great Northern Or Garbanzos
• 12 ounces, weight Greens, Such As Kale, Swiss Chard Or Mustard Greens
• 2 Tablespoons Butter
• ⅓ cups Parmesan Cheese
• ⅓ cups Asiago, Romano, Or Fontina Cheese

Preparation Instructions

1. Slice onion and mushroom; mince garlic. Place a pot with the chicken stock on high heat and bring to a boil. Add in your polenta and whisk thoroughly. Reduce heat to medium and let sit, stirring occasionally, for 5-6 minutes.

2. Preheat saute pan to medium. Add in extra virgin olive oil, red pepper flakes, and garlic. Cook until garlic just turns golden, about 2-3 minutes. Add in mushrooms and onions, cook until soft- 5-7 minutes. Add in the white beans (WITH the liquid), and your greens. Stir until greens wilt, about 3 minutes.

3. Meanwhile, stir in butter and cheeses to the polenta. Season with salt and pepper. Serve braised greens and beans over polenta. Top with more fresh grated asiago or parmesan.