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Beans and Greens Polenta Bake
Ingredients
  • 3 cups still-warm Big-Batch Parmesan Polenta
  • 6 garlic cloves, thinly sliced
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 (14.5-oz.) can white beans, rinsed
  • ¼ tsp. crushed red pepper flakes (optional)
  • 1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
  • 1 Tbsp. white or red wine vinegar
  • ¼ tsp. kosher salt
  • ¼ cup finely grated Parmesan, plus more for topping
Steps
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