Organic Buying Club of So. Fla.

1 bunch kale, stemmed, cut into 1-inch pieces

4 cups rice or other organic milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper

4 ounces pancetta (Italian bacon) or turkey bacon, coarsely chopped (Optional)
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped parsley
1 tablespoon grated lemon peel

4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese

Saute kale in heavy cast iron skillet with some organic cooking oil (expeller coconut)

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, if using cook pancetta or turkey bacon, in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Saut