Beans And Greens With Lemon-parmesan Polenta

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(Original servings: 4)

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Amount Unit Ingredient
1 lemon
1 tablespoon olive oil
1 large clove garlic, thinly sliced
2 teaspoon fresh thyme leaves
1 pinch red pepper flakes
1 medium head escarole, trimmed and torn into pieces (about 16 cups)
1 Kosher salt
1 can low-sodium white beans, rinsed
1 cup instant polenta
1 tablespoon unsalted butter
1/3 cup grated Parmesan, plus more for serving

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Heart Healthy Vegetariandinnerlunchmaindish Polenta Recipe Low Cholesterol
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Beans greens lemon parmesan polenta wdy 0318 1518126496