Roasted collard greens and Brussels sprouts are embellished with polenta in a simple and hearty side dish. Collard greens are, in my opinion, an under-appreciated leafy green — though these large leaves might look daunting, they’re easy to prepare if you know the right technique. Prepared polenta adds a bit of comfort to the dish, and briny olives give it a nice flavor twist.
This goes well with many kinds of fall meals. Since you’ve got the oven going at a high temperature, roasting a pan of potatoes or sweet potatoes combined with tempeh or baked tofu would make a nice side by side dish. Then, all you’d need is a simple or slaw to complete the meal.
