Quick weekend Brunch Post.
Wilted greens, something with a stalk and leaf, like chard, or kale. Cooked with the leaf on the stem and treated brusquely like meat and seared in butter close to burning, so the stalk cooks and the leaf withers as it soaks up the butter.
Polenta cooked in milk, and chased through with butter and scrapings of Parmesan, making a rich gluten-free polenta porridge.
Season well with salt, and top with a poached egg.