Chard, Spinach, Dried Tomatoes - Polenta with Greens and Black Beans

Polenta, Spinach, Black Beans

1 teaspoon olive oil

2 garlic cloves minced

½ cup vegetable broth

¼ cup chopped sun dried tomatoes halves

½ teaspoon ground cumin

1 can black beans, rinsed and drained (15 ounce)

1 bunch fresh spinach or chard or Beet Greens

4 cups water

1 cup uncooked polenta

1 tablespoons butter

½ teaspoon salt

¼ cup grumbled goat cheese

Pepper (optional)

Heat 1-teaspoon oil in a large non-stick skillet over medium high heat. Add garlic to pan, sauté 1 minute or until golden. Stir in broth, tomatoes, cumin and beans, bring to a simmer. Cook 2 minutes, stirring occasionally. Remove from heat. Add spinach, tossing to combine. Bring water to a boil in a medium saucepan. Add polenta, butter and salt stir well with a whisk. Reduce heat, and summer 3 minutes or until thick, stirring constantly. Spoon in ¾ cup polenta into each of 4 bowls; top each with ¾ cup bean mixture. Sprinkle 3 tablespoons cheese over each serving, garnish with black pepper if desired. Yield 4 servings.

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