Stewed Greens with Creamy, Cheesy Polenta

Stewed Greens with Creamy, Cheesy Polenta
  • 4Servings


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 rib celery with leafy tops, chopped
  • 1 small red chile, such as finger or Fresno chile, seeded and chopped, or crushed red pepper to taste
  • 2 large cloves garlic, chopped or sliced
  • Salt
  • Pepper
  • 1 cup passata or coarsely grated fresh tomatoes
  • 4 cups vegetable stock
  • 1 large bunch Tuscan kale or red Swiss chard, stemmed and chopped (6 to 8 cups packed)
  • 1 cup quick-cooking polenta
  • A little freshly grated or ground nutmeg (1/8 tsp. or to taste)
  • 1/2 cup mascarpone
  • A handful of grated Parmigiano-Reggiano


In a large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the onion, celery, chile and garlic; season with salt and pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the passata and 1 cup stock and bring to a bubble. Add the kale and stir until wilted. Simmer, stirring occasionally, until the liquid thickens slightly, about 3 minutes.

In a medium saucepan, bring the remaining 3 cups stock to a simmer over medium-high. Whisk in the polenta, then keep whisking until the polenta thickens, 2 to 3 minutes. Season with the nutmeg, then stir in the mascarpone and Parm; season.

Line bowls with the polenta; make a well in the center of each. Fill with the greens.