Kale With Tomato And Polenta - cooking recipe

Ingredients

20 ounces kale, de-stemmed and chopped
8 garlic cloves, minced
4 mushrooms, halved and sliced
1/2 teaspoon oil (to coat pan)
1 pinch crushed red pepper flakes
1/2 cup raisins
1 (15 ounce) can diced tomatoes
3 cups low sodium vegetable broth
1 cup cornmeal

Preparation

Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare garlic and mushrooms.
Coat large non-stick covered frying pan or dutch oven (at least 5 quarts) with oil. Add garlic, mushrooms and pepper flakes.
Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking until mushrooms start to soften.
Add tomatoes and raisins and heat through.
Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking.
Cover and turn heat very low to keep warm.
Mix corn meal with broth and bring to a boil, stirring constantly.
Continue to stir until polenta thickens and begins to pull away from pot.
Serve kale mixture on top of polenta.