Set a large pot of water to boil. Salt the boiling water and add the greens. Let them cook for 3-5 minutes until stems are soft. Drain and set aside to cool.
Finely chop the celery, onion and garlic.
Add extra virgin olive oil to a large frying pan and use a low heat.
Add the celery, onion, garlic and pepper flakes to the pan with the Italian herbs. Cook for 3 minutes, stirring the ingredients together.
Add the polenta to the pan and stir the ingredients. Cook for 5 minutes. Turn the polenta over and cook for another 5 minutes.
Rough chop the cooled greens and add to the frying pan. Add sea salt to taste.
Stir everything together and cover with a lid. Some of the polenta will break up into smaller pieces at this point. Cook covered for 10-12 minutes depending on the greens being fully cooked and tender.