GREENS - Agrodolce Greens & Bacon on Polenta

By Unblond1

Ingredients

• 1 tablespoon olive oil
• 2 1/2 ounces pancetta, guanciale or meaty bacon, chopped
• 1/2 small red onion, chopped
• 2 cloves garlic, sliced
• 1 pinch red pepper flakes
• 1/2 pound Rainbow Swiss chard, Tuscan kale and/or mustard greens, stems coarsely chopped and leaves cut into thin ribbons
• freshly grated nutmeg, salt & pepper to taste
• 1/4 cup chicken stock
• 1 tablespoon aged balsamic vinegar
• 1/2 tablespoon acacia or other mild honey

Details

Servings 2
Adapted from rachaelraymag.com

Preparation

Step 1

In a large skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring often, until crispy at the edges, about 3 minutes. Add the onion, garlic, the stems of the greens and the pepper flakes. Stir for a few minutes, until the onion and stems are tender, then add the greens and cook, stirring often, until wilted, about 2 minutes. Season the greens with the nutmeg and salt and pepper. Stir in stock, balsamic vinegar and honey; cook until the liquid is reduced by half, about 5 minutes.

Prepare usual recipe for instant polenta, omitting nutmeg.

Line shallow bowls with the polenta, making a well in the center. Pile the sweet-and-sour greens into the well, gently mounding in the center.

2 Servings
Amount Per Serving
Calories 454.4
Total Fat 29.3 g
Saturated Fat 12.4 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 6.7 g
Cholesterol 73.3 mg
Sodium 970.2 mg
Potassium 763.8 mg
Total Carbohydrate 32.1 g
Dietary Fiber 3.5 g
Sugars 8.1 g
Protein 18.3 g