Polenta, Sautéed Greens and Eggs | PBS Food
Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband…
Ingredients
- 5 cups water or stock
- 1 cup coarsely milled corn (polenta)
- 2 Tbsp olive oil (or butter)
- 1 tsp salt
- 1 large onion, chopped
- 1 bunch of kale, chopped (or other greens like Swiss chard, collards, spinach)
- 2 eggs
- 1 Tbsp olive oil
- Salt and pepper to taste
- Freshly grated parmesan (optional)
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