-Preheat your oven to 400 degrees.

-Wash 1 bunch of kale or rainbow chard then cut it into thin ribbons, stems and all.

-Add 1 TBS extra virgin olive oil to a sauté pan.

-Chop up 1# of summer squash into small piecesand cook 5 minutes.

-Add the kale or chard and stir until just wilted.

-Slice 1 tube of pre-cooked polenta into rounds.

-Fit the polenta rounds together tightly in a heavy ovenproof frying pan (such as a cast iron skillet).

-Sauté over medium-high heat until browned on both sides.

-Top the polenta with the vegetable mix, then sprinkle ½ cup crumbled feta cheese over top.

-Bake for about 15-20 minutes until cheese is melted.

-Top with some chopped parsley or cilantro.