Greens add a sharp bite and flavor to this creamy, cheesy dish.
large clove garlic, thinly sliced
fresh thyme leaves
Pinch red pepper flakes
medium head escarole, trimmed and torn into pieces (about 16 cups)
(15 oz) can low-sodium white beans, rinsed
grated Parmesan, plus more for serving
- 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.
Tools you'll need: Vegetable peeler ($9, .com)
PER SERVING 335 CALORIES, 9 G FAT (3.5 G SATURATED), 11 G PROTEIN, 530 MG SODIUM, 52 G CARB, 10 G FIBER