Greens with short rib sauce

Round two of short rib sauce:

After my short ribs cooking marathon I was left with gallons of sauce (exaggeration, maybe 3 pints) and some polenta.  I used up the rest of the polenta and some of the sauce by sautéing greens and adding that to the mix.  I froze the remainder of the sauce for the next time I am feeling like a red sauce dinner.

Here’s what I did:

1-2 cloves garlic

1 head mustard greens (or kale or swiss chard or spinach)

1 pint short rib sauce

Polenta (fresh or leftover)

Warm up the leftover sauce either on the stove or in the microwave.

While the sauce is heating up:

Swirl some olive oil in a sauté pan on medium heat, when the oil is warm add the garlic.  Allow the garlic to cook for no more than 30 seconds then add your favorite greens, chopped into bite sized pieces.  Give that a stir and cover until the greens are wilted.  Once the greens are wilted add the sauce to suate pan and allow everything to meld together for a few minutes over medium heat.

Ladle warm polenta into a bowl and top with a generous amount of saucy greens.  Finish it off with some fresh grated parmagiano and dig in. 

To reconstitute polenta I boil a small amount of water and broth and add that to the hardened polenta.  Stir until the polenta liquefies again.  Don’t use so much water that you have to “cook “ the polenta again.  You want just enough to soften the polenta and heat it through.  I find it easiest to boil the water in the teakettle and then add slowly to the polenta until I have enough to soften it up.