In the Kitchen: Spicy collards & polenta with a poached egg

If there is one food item I've always been able to cook, it's eggs. They were the one thing I knew I couldn't mess up in college so I ate them almost every day. Now that I've expanded my culinary repertoire a bit, I don't eat them on a regular basis but still turn to them when I'm in a fix and need a quick meal

Here's a dish I threw together last-minute last week using a few staples we always have in our pantry.

What you need:

18 oz sleeve-packed polenta
1 large bunch of collard greens(I used an awesome purple Kale from our CSA)
2 large eggs
1 Tbs.& 1 tsp. (divided) Extra virgin olive oil
1/4 Cup vegetable stock
1 tsp. red pepper flakes (or less to taste)
Salt & Pepper to taste

The plan:

Start by chopping your collards and sauteing on medium high heat in 1 tsp. of olive oil and red pepper flakes. Toss, then add the stock and cover. Let the collards soften and simmer until the stock has been fully absorbed and cooked down. Make sure to stir occasionally. 

Meanwhile, in a frying pan heat up 1 Tbs. Olive oil. Slice your polenta into 1 inch medallions and then place in the pan. Fry each side in the oil until the polenta gets a bit crispy and golden.

Finally, poach your eggs. Here is a great tutorial from Gilt Taste on how to execute this preparation with success!

Once your greens are cooked down, your polenta is evenly fried and your eggs are done poaching arrange it all on a plate or in a bowl. Start by create a bed of greens then laying a few pieces of polenta on top and finish it off with the poached egg.

This recipe is quite easy and packed with nutrients from the collards and eggs. I like to think that the polenta also gives it a little hint of comfort food-like carbs. Plus, the polenta is gluten free making the meal great for GF friends!