Italian White Beans and Greens
with parmesan polenta / bread

Name: Italian White Beans and Greens
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 5 oz Power greens, chopped (labeled as “power greens” these are usually a mix that includes spinach and kale; sub baby spinach); 2 cloves Shallots, diced; 2 cans Beans, cannellini or any white variety (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, olive; 2 tsp Italian seasoning; 1/2 tsp Red pepper flakes (opt); 1 can Tomatoes, crushed (14 oz / 397 g) (sub tomato sauce or puree); for serving Bread (opt) (use baguette or an Italian-style like ciabatta); 1 oz Cheese, parmesan, grated, plus more for serving; 2 cups Water; 1 cup Milk (sub water); 1/2 tsp Salt; 1/2 cup Polenta (use regular polenta; if using instant polenta, adjust according to package directions); 2 Tbsp Butter

Active: 45 Total: 45

Original GF Paleo Vegetarian

This Italian-inspired meal is comforting and classic. Best served in shallow bowls to contain the polenta and sauce, you'll want to get some of each component in every bite.
Smarts: Serving this dish with bread is completely optional, but it's great for scooping and dipping the creamy dish.

Ingredients

Metric

Servings:

Italian White Beans with Tomato Sauce and Greens:

Power greens - 5 oz , chopped (labeled as “power greens” these are usually a mix that includes spinach and kale; sub baby spinach)
Shallots - 2 cloves , diced
Beans, cannellini or any white variety (14 oz / 397 g) - 2 cans , drained and rinsed
Oil, olive - 1 Tbsp
Italian seasoning - 2 tsp
Red pepper flakes (opt) - 1/2 tsp
Tomatoes, crushed (14 oz / 397 g) - 1 can (sub tomato sauce or puree)
Bread (opt) - for serving (use baguette or an Italian-style like ciabatta)

Creamy Parmesan Polenta:

Cheese, parmesan - 1 oz , grated, plus more for serving
Water - 2 cups
Milk - 1 cup (sub water)
Salt - 1/2 tsp
Polenta - 1/2 cup (use regular polenta; if using instant polenta, adjust according to package directions)
Butter - 2 Tbsp

Prep

Cheese / Greens / Shallots - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Beans - Drain and rinse.

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Make

Combine water, milk, and salt in a saucepan over medium-high heat. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta while whisking to prevent lumps. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. (Keep an eye on it as it cooks. If the water evaporates too quickly and polenta thickens, add some additional water.)
Heat a large saute pan or skillet with oil over low-medium heat.
Add shallots and greens. Saute until greens are wilted and any excess liquid has cooked off, 4 to 6 minutes.
To greens, add in Italian seasoning, red pepper flakes, crushed tomatoes, and beans. Cook until greens are coated in tomato sauce and beans are warmed through, 1 to 2 minutes more. Season with some salt and pepper.
Return to polenta and whisk in butter and cheese. Taste and season with some more salt, if needed.
Toast bread if you'd like it warm.
Divide polenta between serving bowls. Serve beans and sauce over top and bread on the side. Enjoy!

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