Apple-Garlic Collard Greens Over Polenta

Apple-Garlic Collard Greens

• 3 tablespoons extra virgin coconut oil
• 10-12 cloves garlic, minced
• 1 medium apple, diced
• ¾ pound de-stemmed collard greens (~2 pounds whole), cut in fourths lengthwise, thinly sliced
• freshly ground black pepper
• ground cayenne pepper
• 1 cup vegetable broth
• 3 tablespoons apple cider vinegar
• salt
• coconut bacon (optional)

Polenta

• 3½ cups vegetable broth
• 1 cup finely ground polenta (cornmeal)
• 2 tablespoons extra virgin coconut oil
• salt

1. For the greens, heat a large skillet or pot with a lid over medium-high heat. Add the oil. Once melted, add the garlic and apples, cook for five minutes.
2. Add the greens, a generous amount of black pepper, and a few dashes of cayenne pepper. Stir well. Add the broth and vinegar. Stir until all the greens are coated. Cover. Once the broth is simmering, reduce heat to low.
3. Simmer for 60 minutes, stirring halfway through, until greens are tender. Adjust seasoning if needed.
4. With 15 minutes left of cooking time, place the remaining broth in a medium pot. Cover and set over high heat until simmering. Reduce heat to keep the broth at a low simmer. While stirring, slowly stream in the polenta. Once entirely added, keep stirring a few minutes until all the broth has been absorbed. Then stir in the coconut oil. Adjust seasoning if needed.
5. To serve, spoon one-quarter of the polenta into a bowl and top with one-quarter of the collard greens. Garnish with coconut bacon if desired.

Serves 4

I like to use Del la Estancia Polenta. It’s very finely ground and cooks up in just a few minutes. If you can only find medium or coarsely ground polenta, that works too. Just start your polenta earlier to allow for extra cooking time.

I prefer Vegetable “No-Chicken” Broth for this recipe. I like the flavor better. It’s certainly fine to use regular vegetable broth though.

This recipe is being shared in Allergy Free Wednesday, Gluten Free Wednesday, and Gluten Free Friday.