For many palates, dark leafy greens need a soft context–both in flavor and in texture–to frame and tame them. Polenta is perfect for this! Consider using some of the more elusive, serious greens, such as dandelion, mustard, or kale. This is a great way to make their acquaintance, if you haven't already.

Notes:

• Use small leaves, if you can get them. This way you can probably avoid having to stem them, and the only chopping necessary would be to cut them in half or so. However, if you can only get larger greens and they have considerable stalks, remove and discard the stems and chop the leaves into bite-sized pieces.
• Cook the greens (they are very quick!) during the last couple minutes of cooking the polenta, so you can serve them together, fresh from the stove.
• Polenta will keep for several days in a tightly covered container in the refrigerator. Reheat in a microwave, or by mashing it in a bowl and possibly adding a little hot milk.

1. Pour 3 cups water into a medium-sized saucepan. Add about 1/2 teaspoon salt, and bring to a boil. Meanwhile, place the polenta in a bowl with 1 cup cold or room-temperature water, and stir until it is completely moistened.
2. When the water boils, turn down the heat to a simmer, and spoon in the wet polenta. It will blend in instantly. Cook over medium-low heat, stirring slowly and often with a wooden spoon, until it turns creamy-thick (about 20 minutes). Remove from heat and stir in the cheese of your choice. Once the cheese has melted in, taste to adjust the salt, if desired.
3. Place a large, deep skillet over medium heat. After about a minute, add the oil, and swirl to coat the pan. Toss in the greens and a dash or two of salt, turn the heat up to medium-high, and stir-fry, turning with tongs, for about 30 seconds. Sprinkle in the garlic, and cook, turning with tongs for another minute or so, until just slightly wilted and very bright green.
4. Divide polenta among 4 or 5 plates, and place the freshly cooked greens on top. Serve immediately!