Recipe: Braised Collard Greens on Polenta

On Monday night after we received our Front Door Organics delivery I decided to make Collard Greens for the firs time ever.  FDO always sends you recipes on the back of your invoice, so we tried out their Braised Collard Greens on Polenta.  I’ve also never made Polenta before so it was entirely a brand new dish for me to make and eat.

I made 2 versions, one with chicken for Jason and the other with a poached egg for me.

Check out the Front Door Organics recipe section for more delicious meals and see below for Directions.


  • 1 bunch collard greens
  • 2 cloves garlic
  • 1 yellow onion, halved and diced
  • 1 cup cornmeal (Polenta)
  • 1 tsp paprika
  • 4 cups water
  • 1 tbsp olive oil
  • salt & pepper to taste
  • Optional finishes for the polenta: grated Parmesan cheese, 1 Tbsp butter or olive oil.
  • Serve this topped with a poached or fried egg; or with slices of pan-fried sausage (we love Field Gate Organics Hot & Honey Garlic sausages and either would work very well with this dish).


  1. Wash the collards and remove the thick stem; stack and roll the leaves and cut into half inch wide ribbons, then roughly chop the ribbons so they are short pieces.
  2. Heat a fry pan with the olive oil and garlic over medium heat, sweat the onions for a few minutes then add the collard greens. Add about half cup of liquid (water or stock or tinned tomatoes, whatever you like), season with salt and pepper, cover and reduce the heat. Allow the greens to braise gently for about 45 minutes, stir occasionally and add more liquid if they start sticking.
  3. Meanwhile, set the polenta on to cook, bring the water to a boil over medium-high heat in a large pot. Add a teaspoon of salt. Once the water is boiling, gently whisk in the polenta, and continue to whisk until it has thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn’t settle back on the bottom of the pan when you stop stirring. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook for about 30 minutes.
  4. **If you’re serving this topped with egg or sausages, prepare them while the greens and polenta finish cooking.
  5. Before serving the polenta, add any of the optional finishes and add the paprika to the greens. Serve the greens over the polenta, then add the egg or sliced sausage. Finish with a good grinding of black pepper.

**We served it with a baked chicken breast, seasoned with Montreal Chicken Spice