THIS SUPER-EASY ENTRÉE COULD MAKE FLEXITARIANS (PEOPLE who eat both vegetarian and meat/fish/poultry diets) out of the most diehard meat eaters. It’s robust, colorful, and healthy. (But don’t let that put you off!). Lacinato kale (also known as dinosaur kale) has long, thin, more tender leaves ideal for this recipe.
MAKES 4 SERVINGS
One 16-ounce package prepared polenta, cut into 1/2-inch-thick slices
3 tablespoons olive oil, plus more for brushing
2 garlic cloves, minced
¼ teaspoon red pepper flakes
2 bunches Lacinato kale or Swiss chard, tough stems removed and torn into 3-inch pieces
Fine kosher or sea salt and freshly ground black pepper to taste
7 ounces goat cheese
Prepare a medium-hot fire in your grill.
Brush the polenta slices with olive oil and place on a baking sheet. In a small bowl, combine the olive oil, garlic, and red pepper flakes. Place the greens in a large bowl and drizzle with the olive oil mixture. Toss to coat, and then season with salt and pepper to taste. Place the greens in a perforated grill wok for stir-grilling (see page 9).
Place the grill wok on the grill grates and toss the greens with wooden paddles or grill spatulas until they are wilted and slightly browned. Remove from the grill and set aside. Place the polenta slices on the grill grates and grill for 2 to 3 minutes per side, turning once, or until you get good grill marks. Spread the cheese over each warm polenta slice and top with the wilted greens.