Kale, Mushroom and Tomato Sauté with Polenta

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided
• ½ pound sliced button mushrooms
• ¼ teaspoon fine sea salt
• 8 oil-packed sun-dried tomatoes, drained and roughly chopped
• 2 cloves garlic, finely chopped
• 1 bunch kale (about ¾ pound), stemmed and roughly chopped
• 1 package precooked polenta, cut into 8 rounds
• ¼ cup grated Parmesan (optional)
• Sunflower seeds (optional)
• ⅛ teaspoon ground black pepper

DIRECTIONS

• Step 1: Heat 1 tablespoon of the oil in a large skillet over medium high heat.
• Step 2: Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes.
• Step 3: Add tomatoes and garlic and cook another 2 minutes.
• Step 4: Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes.
• Step 5: Toss well, season with salt and pepper to taste, cover and cook until wilted, about 2 minutes more. Cover and set aside.
• Step 6: Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat.
• Step 7: Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total.
• Step 8: Transfer polenta to a paper towel-lined plate as done.
• Step 9: Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and sunflower seeds and serve.