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1/1 Photo of Kale With Tomato and Polenta
This was inspired by a recipe in Jeanne Lemlin’s “Vegetarian Pleasures.” I changed it to be more in keeping with a Nutritarian eating style. You can reduce prep time by using pre-chopped or frozen kale, jarred garlic and frozen mushrooms. You can also use prepared polenta. It comes in a tube and you just cut off what you need and heat it. This also works well with broccoli rabe (a.k.a. rapini).
Units: US | Metric
Serving Size: 1 (324 g)
Servings Per Recipe: 4