Recipe: <!-- -->Polenta with Kale, Beans and Sausage<!-- -->
This substantial dish will take the edge off an early winter chill. If using dried beans, substitute with Calypso for a tasty and visually pleasing companion to the lacinato kale.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.
Cooking tools:
- Pot
- Cheesecloth
- Butcher's twine
- Wooden spoon
- Mixing bowl
- Skillet
- Measuring cup
- Colander
- Kitchen timer
- Stove
- Serving platter
- Ladle
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Tongs
- Plate
Ingredients
- 4 cups low-sodium chicken broth
- fine sea salt, pinch of
- 3 cloves garlic
- 4 fresh sage leaves
- 1 (2-inch) sprig fresh rosemary
- 1 bay leaf
- 1 teaspoon crushed red chile flakes
- 2 cups chopped lacinato (black or dinosaur) kale, large stems removed
- 1 1/2 cups coarse yellow polenta
- 1 1/2 cups fine yellow polenta
- 3 tablespoons extra-virgin olive oil, divided
- 10 ounces sweet or spicy Italian turkey sausage, cut into 3/4-inch pieces
- 1 can (15-ounce) cannellini beans, drained and rinsed
- 2/3 cup Parmesan cheese, divided
- 1/2 cup plus 2 tablespoons chopped fresh flat-leaf parsley
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Recipe: <!-- -->Engine 2 Kale Pesto<!-- -->
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