Sauteed Beets and Greens over Polenta

washingtonpost.com

lizzieliz

2 cups polenta (do not use instant or quick-cooking)

3 cups boiling water, plus ¼ cup water

1 pound beets, with greens (greens should be 4 cups lightly packed)

5 ounces Swiss chard leaves, fresh spinach leaves and/or a combination (4 cups lightly packed)

2 tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

4 cloves garlic, coarsely chopped

1 teaspoon ground cumin

1 cup pitted green olives, coarsely chopped

1 tablespoon ground sumac (optional)

1 ½ teaspoons fine sea salt, or more as needed

½ teaspoon freshly ground black pepper

1 teaspoon red wine vinegar

3 cups homemade or no-salt-added vegetable broth (see related recipe)

½ cup plain Greek-style yogurt (optional)

½ cup toasted walnuts, chopped (see NOTE)

Finely grated zest from 2 large oranges (2 tablespoons)

Directions at washingtonpost.com

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