1 large bunch of mixed greens, fairly finely chopped
1 heaping Tbsp coconut oil
1 leek, thinly sliced
About 1 cup bone broth (chicken or beef)
1 tsp Dr. Cowan’s Garden Threefold Blend Powder
Parmesan cheese, grated
In a large saucepan, add polenta to 3 cups broth or water. Stir in Leek Powder and 1 tsp of the Pepper Salt, as well as the butter.
Bring to a boil, then cover and reduce heat to lowest setting. Whisk regularly for 2 to 3 hours till liquid is absorbed and the polenta is cooked.
While polenta cooks, melt a heaping Tbsp of coconut oil in a large cast iron over medium heat.
Add leeks and sauté till soft.
Add bone broth, chopped greens, the remaining 1 tsp of pepper salt and the Threefold Blend Powder and cook till greens are wilted and the broth has been absorbed. Cover to keep warm till polenta is cooked.
Spoon polenta into serving bowls, top with braised greens, and sprinkle grated Parmesan cheese over the top.