1 cup of polenta
1 bunch of baby broccoli
1 bunch of cavelo nero
1 cup of vegetable broth
3 cloves of garlic, sliced
red pepper flakes
1/2 cup of parmesan or pecorino (more for serving)
drizzle of olive oil to finish
begin by braising the greens the cup of vegetable broth along with the sliced garlic and chili flakes until fork tender (approximately 10 minutes, but braise for longer if needed). once cooked, set aside and let cool a little.
next start by cooking the polenta according to the packet instructions (usually adding water gradually and cooking on low for 15-20mins, stirring constantly otherwise lumps will form). add in 1/2 a cup of parmesan and stir to combine. add salt and pepper to taste.
lastly, softly fry an egg over easy in a little oil and add a pinch of salt over the raw yolk.
serve the polenta in your favorite bowl with a good pile of the braised greens and some of their juices, more chili flakes, grated parmesan, the egg and and a good glug of extra virgin olive oil.