This is another yummy recipe that I want to pass along. It comes from the cookbook Asparagus to Zucchini with some slight variation on how they cook two things (the polenta and the onion).

Ingredients:

• 20-24 small onions chopped
• 1 C polenta
• 4.5 C chicken or veggie stock
• 2 Tbsp butter
• 2 tsp sugar
• 2 tsp cider vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 0.25 tsp red chile flakes
• 1 bunch collard greens, without stems and chopped
• A flavorful cheese - e.g. blue cheese

In a pot add the polenta together with 4 C of the stock and a pinch of salt. Bring to a boil and then lower heat, stirring occasionally until the polenta is finished cooking. Meanwhile, melt the butter in a skillet and add the chopped onions. Cook for 8-10 minutes, stirring to prevent sticking. Add the sugar to the skillet and cook another 2-3 minutes. Add the remaining stock and the vinegar, cooking until it becomes a nice glaze. At this point remove the onions to a bowl. Now, wipe out the skillet and add the olive oil. Add the garlic, chile flakes, and the collard greens. Cook 4-5 minutes or until tender. When the polenta is done serve it topped with the collard greens and glazed over onions. Crumble the cheese on top of this to your own taste.

Enjoy.