vegetarian | gluten free | nut free | soy free | egg free
25 minutes or less
What You’ll Need:
For the polenta:
1 c filtered water
2 c veggie broth
½ c polenta
½ tsp sea salt
Black pepper to taste
1 Tbsp coconut oil
2-4oz feta cheese, crumbled
For the greens:
1 onion, diced
3 cloves garlic
1 large bunch kale, torn from stem
2 c veggie broth
1 tsp sea salt
pepper to taste
Combine ingredients for polenta (except the cheese!) in a saucepan over medium heat according to package instructions. Stir in cheese, cover & set aside.
Then, prepare greens; Sauté onion & garlic in a shallow soup pot with olive oil until aromatic. Add prepared kale to pan, followed by broth, salt & pepper.
Bring to a boil. Lower to a simmer, cover & cook for 15 minutes.
Divide polenta among 2 big ‘ol soup bowls. Top with greens & crushed red pepper if desired.
Serves 2.