Amaranth replaces cornmeal in Marco Canora's take on the stick-to-your-bones Italian side dish. The kale can be replaced with mustard greens, Swiss chard or any other hearty green.
To learn more, read "All Good Things."
Amaranth "Polenta" with Tuscan KaleRecipe adapted from "A Good Food Day: Reboot Your Health with Food That Tastes Great," by Marco Canora with Tammy Walker
Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes