Beans and Greens with Lemon-Parmesan Polenta

By nanarose

Ingredients

• 1 1
• lemon
• 1 1
• tbsp.
• olive oil
• 1 1
• large clove garlic, thinly sliced
• 2 2
• tsp.
• fresh thyme leaves
• Pinch red pepper flakes
• 1 1
• medium head escarole, trimmed and torn into pieces (about 16 cups)
• Kosher salt
• 1 1
• (15 oz) can low-sodium white beans, rinsed
• 1 1
• c.
• instant polenta
• 1 1
• tbsp.
• unsalted butter
• 1 /3
• c.
• grated Parmesan, plus more for serving

Details

Adapted from womansday.com

Preparation

Step 1

Using a vegetable peeler, remove three wide strips of lemon zest; very thinly slice zest. Heat oil in a large Dutch oven on medium. Add garlic, thyme, thinly sliced zest, and red pepper flakes and cook, stirring, until garlic is golden brown, about 2 minutes. Add escarole, in 2 batches if necessary, and 1/2 teaspoon salt and cook, stirring occasionally, until escarole is beginning to wilt, about 3 minutes. Reduce heat to medium-low, fold in beans, and cook until escarole is tender and beans are heated through, 2 to 3 minutes more. Meanwhile, cook polenta per package directions. Remove from heat and stir in butter and 1 tablespoon lemon juice, then fold in Parmesan and 1/4 teaspoon salt. Serve escarole mixture over polenta with lemon wedges and extra Parmesan, if desired.