Simple weeknight meals are something that I'm always on the lookout for. After all, it's way too easy to get in a routine of making the same old things every week (I'm totally guilty of this!). This meal from Whole Foods Market is a great example...It's one of their highest rated recipes on their website, plus it looked super easy. So, I decided to give it a try.
I'm a big fan of kale lately, so it's no surprise I was drawn to this recipe. I jokingly say that I'm going to turn green one day from eating it so much. I mean, it IS healthy! :) I love it, because it's pretty versatile and has a great flavor. The ingredients for this meal are also inexpensive, and I ended up with LOTS of extra kale from the 32oz bag to use in other recipes.
This dish did indeed come together quickly. It's as simple as sauting a skillet full of mushrooms, sun-dried tomatoes, garlic and kale. Then, slices of polenta are quickly sauted in a separate skillet until golden. Easy peasy. You can have dinner on the table in less than 30 minutes, from start to finish.
Of course, the first question out of my husband's mouth when I placed his plate in front of him was, "But, where's the meat?!?" That silly man. I should have known. If your hubby is anything like mine, crumbled bacon would make a perfect add-on to this quick dinner.
Bon Appetit, my friends!
***This post is brought to you by the great folks at Whole Foods Market.***
Kale, Mushroom & Tomato Saute with Polenta
Adapted from: Whole Foods Market
Ingredients:
2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
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-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)
1/2 pound sliced button mushrooms
Salt and pepper
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-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)
Directions:
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, 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.
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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