Polenta, Beans & Squash Stew, Garlic Greens

Fool Proof Oven Polenta

4 cups water
1 cup dry polenta
1 teaspoon sea salt
1 teaspoon garlic powder (optional)
1 teaspoon olive oil

Preheat oven to 350º. Oil an 8x8-baking dish. Pour the water in to the dish, and add the polenta, salt, and garlic powder. Mix well and bake for 20 minutes. Remove the pan from the oven and scrape the polenta from the sides of the pan into the middle. If the polenta appears too dry, add more water to make it creamy. Bake another 10 minutes or until the polenta gets firmer (it will still be creamy).

Pinto Beans and Pumpkin Stew

1 Kabocha pumpkin, butternut squash, or other winter squash
1 Tablespoon olive oil
1 fresh chili pepper, minced
1 bunch cilantro root, minced
1 Tablespoon chili powder
1 teaspoon garlic powder
4 cups cooked pinto beans
1 bunch cilantro leaves, chopped
1 lime, cut into wedges

Cut the Kabocha (or other squash) in half and scoop out the seeds if needed. Turn the pumpkin cut side down and remove the skin using a knife with a serrated edge. Cut into bite sized cubes and boil until tender.

Add the olive oil to a skillet and sauté the chilies, cilantro, chili powder and garlic powder. Sautéing the spices first brings out the flavor. Add the cooked beans and mix well. Then add the cooked and cubed pumpkin. Stir gently so the pumpkin does not break apart. Garnish with the chopped cilantro leaves and fresh lime wedges.

Garlic Greens

1 bunch of greens (spinach, kale, or chard)
1 handful of okra (optional)
1 Tablespoon garlic, chopped
1 pinch Hawaiian or sea salt
1 Tablespoon Bragg Aminos or soy sauce

Clean and chop the greens. If you are adding the okra, make sure that you do not slice the okra in order to have a final result that is tender but not slimy. Layer the okra first in a steamer, and then the greens on top, because the okra takes a bit longer to cook. Steam until everything is tender. Heat the oil in a skillet and sauté the garlic until almost golden. Add the cooked greens and Bragg Aminos to taste.