Veggie Box Komatsuna Veggie Box Kale 2 cloves garlic, peeled & sliced 1 Veggie Box onion, sliced 2 Tb. olive oil (or coconut oil, butter, or bacon fat) ½ tsp. kosher salt ½ c. walnuts (toasted or not) Polenta 1 c. vegetable stock 1 c. whole milk 1 bay leaf 1 c. yellow cornmeal ½ c. Gruyere, shredded 2 Tb. unsalted butter ½ tsp. kosher salt ¼ tsp. freshly ground black pepper Veggie Box microgreens

Wash komatsuna and kale, and trim stem ends.
Cut into 2” pieces; set aside until ready to use.
Fill a large saucepan with water and 1 tsp. salt
and bring to a boil. Prepare a bowl filled with ice
water; set aside. While waiting for the water to
boil, start the polenta: combine broth, milk and
bay leaf in a medium saucepan; bring to boil then
turn off heat, cover and let sit for 10 minutes.
Once the water for the greens boils, drop in
greens to blanche for about 2 minutes, then
remove with a slotted spoon and drop into the
ice water to stop the cooking process. Remove
pieces with slotted spoon and pat dry with paper
towel or a salad spinner.In a saute pan, heat olive
oil with onions over medium heat. Add greens to
oil and sprinkle with kosher salt. Increase heat to
medium/high to saute the greens for about 6-8
minutes, and then add the garlic and cook for a
few minutes more. Turn off heat and leave
uncovered while you prepare polenta.Remove
bay leaf from milk. Bring back to boil, then
reduce to medium heat and slowly sprinkle in
cornmeal, whisking vigorously at each pour. Keep
whisking until the cornmeal has absorbed the
liquid and it’s smooth.Remove from heat and stir
in cheese, butter, salt and pepper.Transfer
polenta to serving dishes, top with greens,
walnuts and a few grinds of fresh black pepper
(to taste). Sprinkle microgreens on top.