Clams stewed with kale and polenta garnish

Ingredients:

• 1 cup quick-cooking polenta
• 2 tbsp. l. olive oil
• 4 cloves garlic, thinly sliced
• 1 bunch broccoli rabe (florets chopped) or half a head of escarole, chopped
• 340 g hot or sweet Italian sausage, cut into pieces
• 2 cups grape tomatoes, halved
• 3/4 cup dry white wine
• 16 small clams, washed with a brush
• Chopped parsley, for serving (optional)

Preparation:

1. Cook polenta according to package directions; keep warm.
2. Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and broccoli rabe, season with salt and pepper, and cook until the broccoli is slightly tender, about 6 minutes. Transfer to a plate. Add the sausage to the pan and cook until browned, breaking it up with a spoon, about 5 minutes. Add the tomatoes and cook until softened, about 2 minutes. Pour in the wine, bring to a simmer, and cook for 3 minutes.
3. Add the clams; cover and cook over medium heat until the shells open, 5 to 7 minutes (discard any unopened clams). Return the broccoli rabe to the pan and season with salt and pepper to taste. Divide the polenta among plates and top with the clams and meat sauce. Sprinkle with parsley.