Cooked greens weren’t served much at my house growing up, probably because of my dad’s strong distaste for cooked spinach. Plus, they don’t seem to be a common ingredient in the Minnesotan diet.
Since I’ve moved out of the house (and down south), I’ve started to experiment with cooked greens and have found them to be pretty darn good. They’re also incredibly nutritious. This recipe is Italian (not Southern) and serves the greens over polenta, which after some practice we’ve found is fairly easy to whip up with minimal ingredients.
We topped this meal off with a fried egg, following Julia Child’s advice that adding an egg can make anything into a meal. I also threw some frozen corn kernels into the polenta for some texture, but I think a better addition would be some cheese (we’ve had previous success with adding Parmesan and ricotta).