You can use any combination of dark green, leafy vegetables to equal 12 cups.

4 servings

• Cooking spray
• 4  cups  chopped Belgian endive (about 4 ounces)
• 4  cups  chopped kale (about 4 ounces)
• 4  cups  chopped turnip greens (about 4 ounces)
• 1/3  cup  golden raisins
• 1/4  teaspoon  salt
• 1  cup  yellow cornmeal
• 1/4  teaspoon  crushed red pepper
• 2  cups  organic vegetable broth
• 1  cup  fat-free milk
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 2  teaspoons  olive oil
• 1  garlic clove, thinly sliced
• 1/4  cup  dry breadcrumbs
• 4  teaspoons  pine nuts, toasted

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add endive; cook 1 minute or until endive begins to wilt, stirring constantly. Add kale; cook 1 minute or until kale begins to wilt, stirring constantly. Add turnip greens; cook 1 minute or until greens begin to wilt. Stir in raisins and salt. Cover, reduce heat, and simmer 6 minutes or until greens are tender; set aside.

Combine cornmeal and pepper in a saucepan over medium-high heat. Gradually add broth and milk, stirring with whisk; bring to boil. Cover, reduce heat, and simmer 10 minutes; stir occasionally. Add 1/4 cup cheese.

Heat oil in a small skillet over medium heat. Add garlic; cook 1 minute or until lightly browned, stirring constantly. Stir in breadcrumbs; cook 1 minute or until golden brown, stirring frequently. Remove from heat; stir in remaining 1/4 cup cheese.

Spoon 1 cup polenta onto each of 4 plates; top each serving with 1 cup greens mixture. Sprinkle each with 2 tablespoons breadcrumb mixture and 1 teaspoon pine nuts.