Polenta & Tuscan Kale
60 mins active prep time, 4 servings
This recipe is from 'Florentine' by Emiko Davies published by Hardie Grant
See full recipe at cooked.com.au
Photography © Lauren Bamford
Ingredients (included in delivery)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 40g pancetta, roughly chopped
- 1 bunch kale, veins and stems removed and leaves roughly chopped
- 300g drained, tinned cannellini beans
- 180g polenta
Ingredients (pantry items)
- 2 tbsp extra-virgin olive oil
- 1 tbsp tomato paste
- 1 L vegetable stock
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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Extra-virgin olive oil, tomato paste, vegetable stock.
Instructions
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This recipe is from 'Florentine' by Emiko Davies published by Hardie Grant
See full recipe at cooked.com.au