Soft Polenta with Cannellini Beans, Sautéed Collard Greens, and Currants

This is the meal D and I had for Christmas Day dinner. Coincidentally, it was so good and there was enough left over that we had it again tonight! I said to D, after scooping the last bit in my bowl onto my spoon, “I don’t know how anyone could not like collard greens.” Sure, where I’m from in the South, collard greens are a sloppy, almost brown in color, inedible side dish served in some generic chain restaurant (like Cracker Barrel), and most people I know wouldn’t touch ’em with a ten foot pole. But, I betcha if they’d all try it like this, their opinions would change. I know mine did. The currants in the dish add a lovely, nice, sporadic touch of sweetness.