Beef Braciole, Parmesan Polenta and Sauteed Greens with Garlic and Lemon

Ingredients

• 3 cup vegetable broth (Can substitute with water or chicken broth)
• 1 cup whole milk (For a creamier texture)
• 1 cup polenta (Medium or coarse ground yellow cornmeal)
• 1 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 3 tbsp unsalted butter (Cut into small pieces)
• 0.5 cup parmesan cheese (Freshly grated Parmigiano-Reggiano)
• 2 tbsp fresh parsley (Finely chopped, for garnish)

Instructions

1. 1

   Heat the Liquid

   • In a medium, heavy-bottomed saucepan, combine the vegetable broth and whole milk.
   • Bring the mixture to a gentle simmer over medium heat. Do not let it come to a rolling boil.
   • Once simmering, stir in the salt.
2. 2

   Whisk in the Polenta

   • Reduce the heat to low.
   • While whisking constantly with one hand, use your other hand to slowly and steadily pour the polenta into the simmering liquid. This continuous whisking is crucial to prevent lumps from forming.
3. 3

   Cook the Polenta

   • Continue to whisk for 2-3 minutes as the polenta begins to thicken.
   • Switch from a whisk to a wooden spoon. Cover the saucepan and cook for 20-25 minutes on the lowest heat setting.
   • Uncover and stir vigorously every 5 minutes to prevent the polenta from sticking to the bottom of the pan.
   • The polenta is ready when the texture is thick, creamy, and the individual grains are tender. It should pull away from the sides of the pan as you stir.
4. 4

   Finish with Butter and Cheese

   • Remove the saucepan from the heat.
   • Immediately stir in the cubed unsalted butter until it has completely melted.
   • Add the freshly grated Parmesan cheese and black pepper. Stir vigorously until the cheese is melted and the polenta is smooth and glossy.
5. 5

   Serve Immediately

   • Taste the polenta and adjust the seasoning with more salt or pepper if necessary.
   • Serve warm in bowls, garnished with fresh parsley. Polenta will set and firm up as it cools.

Ingredients

• 2 lb collard greens (About 2 large bunches; can substitute with kale, mustard greens, or Swiss chard)
• 3 tbsp olive oil (Extra virgin recommended)
• 6 cloves garlic (Thinly sliced)
• 0.5 tsp red pepper flakes (Adjust to your preferred spice level)
• 0.25 cup vegetable broth (Can also use chicken broth or water)
• 0.75 tsp kosher salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground)
• 1 pcs lemon (Medium-sized, for juice)

Instructions

1. 1

   Prepare the Greens

   • Fill a clean sink or a very large bowl with cold water. Submerge the greens and swish them around vigorously to loosen any sand or grit. Let them sit for 5 minutes, allowing the grit to settle at the bottom. Carefully lift the greens out of the water, leaving the grit behind.
   • Lay each leaf flat, fold it in half lengthwise, and use a sharp knife to slice away the tough, woody center stem.
   • Stack several de-stemmed leaves, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons (this is called a chiffonade).
2. 2

   Sauté Aromatics

   • In a large Dutch oven or a heavy-bottomed pot with a lid, heat the olive oil over medium heat.
   • Add the thinly sliced garlic and red pepper flakes. Cook, stirring constantly, for about 60-90 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown, or it will become bitter.
3. 3

   Wilt and Braise the Greens

   • Add a large handful of the prepared greens to the pot and stir to coat with the garlic oil. Continue adding the greens in batches, stirring and allowing each batch to wilt slightly before adding the next. The pot will seem very full at first, but the greens will cook down significantly.
   • Once all the greens are in the pot and have wilted down, pour in the vegetable broth.
   • Bring the liquid to a simmer, then reduce the heat to medium-low, cover the pot, and let the greens cook for 10-15 minutes, or until they are tender to your liking. Stir occasionally. (Note: Softer greens like chard will cook faster, around 5-7 minutes).
4. 4

   Finish and Serve

   • Uncover the pot and increase the heat to medium. Cook for another 2-3 minutes, stirring, to allow any excess liquid to evaporate.
   • Remove the pot from the heat. Squeeze the juice of the lemon over the greens.
   • Season with kosher salt and freshly ground black pepper. Toss everything together, taste, and adjust seasoning if necessary. Serve immediately.