1 cup polenta
Butter or grated cheese
1 tablespoon olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped or pressed
1 bunch braising mix
Salt and pepper
1/3 cup water or chicken or veggie broth
A few drops red wine vinegar
3 slices of prosciutto, cut into strips (optional)
Asiago or Parmesan cheese for grating
Make Polenta and pour it into a lightly oiled bowl to set.
Meanwhile, heat the olive oil in a 10-inch cast-iron skillet over medium heat.
When hot, add the onion.
Give a stir and cook until the onion is wilted, about 8 minutes, adding the garlic halfway through.
Add the greens and saute lightly.
Sprinkle them with 1/2 teaspoon salt, and pour in the water or chicken stock.
Cover and cook until the greens are wilted and tender, from 8 to 15 minutes, depending on the types of greens used.
Sprinkle with vinegar and add the prosciutto, if using.
Let rest while you turn out the polenta.
Cut the polenta into slices and arrange them on your plate, cover with the greens, and grate cheese over all.