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Kale Puttanesca & Creamy Vegan Polenta


2 tbsp grapeseed oil or olive oil
3 cloves of garlic, minced
½ cup dry white wine
24-oz can of diced tomatoes (I like the Whole Foods brand Fire Roasted Diced tomatoes)
â…“ cup pitted kalamata olives, halved
¼ cup capers
1 cup cooked chickpeas or cannellini beans
1 tsp dry sage
1 tsp fennel seeds
1 tsp dried oregano
½ tsp dried thyme
½ tsp chili flakes
5 cups kale, chopped & loosely packed
3 tbsp tarragon, chopped
6 basil leaves, chopped
3 cups water
scant teaspoon sea salt
¾ cup polenta
¼ cup nutritional yeast
1 tbsp olive oil



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