Rustic Italian Pork Ragu with Creamy Polenta and Sautéed Greens

Dice 1 medium yellow onion, 1 medium carrot, and 1 large celery stalk into small pieces (about 1/4 inch). Mince 3 garlic cloves. Set aside.

Wash 1 bunch of kale, remove stems, and roughly chop the leaves into bite-sized pieces. Set aside.

Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Add 1 pound of ground pork and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned and no longer pink.

Add the diced onion, carrot, and celery to the skillet with the pork. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add 3 minced garlic cloves and cook for 1 minute until fragrant. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Add 2 tablespoons of tomato paste and cook for 2 minutes, stirring constantly to caramelize slightly.

Pour in 1/2 cup of red wine, scraping the bottom of the pan to release any browned bits (fond). Let simmer for 2 minutes until slightly reduced.

Add 1 can (14 oz) of crushed tomatoes, 1/2 cup of chicken broth, 1 teaspoon of dried oregano, 1/2 teaspoon of dried thyme, and 1 bay leaf. Stir to combine.

Reduce heat to low, cover partially, and simmer for 20 minutes, stirring occasionally, until the sauce has thickened and flavors have melded.

While the ragu simmers, bring 4 cups of water to a boil in a medium saucepan. Add 1/2 teaspoon of salt.

Gradually whisk in 1 cup of polenta to the boiling water. Reduce heat to low and cook for 15-20 minutes, stirring frequently to prevent lumps, until the polenta is thick and creamy.

Once the polenta is cooked, stir in 2 tablespoons of butter and 1/3 cup of grated parmesan cheese until melted. Cover and keep warm.

In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale, remaining salt, remaining black pepper, and 1/4 teaspoon of red pepper flakes.

Sauté the kale for 3-4 minutes until wilted but still bright green. If needed, add 2 tablespoons of water to help it steam. Remove from heat.

Remove the bay leaf from the ragu. Taste and adjust seasoning if necessary.

To serve, spoon the creamy polenta onto plates, top with the pork ragu, and serve the sautéed kale alongside.