Nutritional yeast polenta with cavolo nero and chickpeas

Ingredients

For 1 serving

• Polenta (cornmeal)60 g
• Nutritional yeast10 g
• Tuscan kale150 g
• Cooked chickpeas120 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Cayenne pepperto taste
• Saltto taste

In season: October – March

Method

1. Bring the water for the polenta to the boil and salt it. Meanwhile, wash the cavolo nero, strip out the tough central rib and cut the leaves into strips about 2 cm wide; peel and slice the garlic, rinse and drain the chickpeas.
2. Pour the polenta into the boiling water in a thin stream, whisking, and cook over low heat, stirring often, for the time on the packet, until thick and creamy; off the heat, stir in the nutritional yeast.
3. Meanwhile, heat the oil in a frying pan over medium heat with the garlic and chilli powder for 1 minute, until fragrant; add the cavolo nero with a splash of water and a pinch of salt and sauté for 6 minutes, until wilted and tender.
4. Add the chickpeas and warm them for 3 minutes, stirring, until hot and well flavoured.
5. Serve the polenta in a bowl with the cavolo nero and chickpeas on top.