Place large Dutch oven or pot on medium heat. Add the olive oil and onions and cook, stirring occasionally, until softened, 3-4 minutes. Add the stems and the garlic and cook for another 3 to 4 minutes. Add the leaves to the pot - if your pot is not big enough to incorporate all at once, add the leaves in batches, allowing them to wilt before adding more - and cook, pressing the leaves down and tossing them, until wilted, about 2 minutes. Add the red chili/pepper flakes and about 1 teaspoon of salt and the vegetable stock.

Reduce heat to low and cook, stirring occasionally, until the greens are wilted and soft, about 20 minutes. The greens can tolerate even longer cooking if you want them as tender as silk. I enjoy mine with the slightest texture.

When you are ready to eat, place the vegetable stock in a large pot and bring to the boil over medium high heat. Whisk in the polenta and continue stirring until thickened, about 3-4 minutes. If the polenta is too thick, or you’d just like it looser, add a touch more hot (tap) water and continuing whisking until you are happy with the consistency. When it’s ready, stir in the nutritional yeast. Taste and if it’s not flavoursome enough, season with salt.

To serve, place some of the polenta on a plate and pile the greens on top. Drizzle with olive oil, scatter with a few red chili/pepper flakes and squeeze over some lemon. Eat immediately.