In a large saucepan, heat the 1/3 cup of vegetable broth. Add the onions and cabbage and saute the vegetables until soft. About 5 minutes. Add more vegetable broth if sticking.

Add the chopped garlic and cook for another 2 minutes.

Add the 4 cups of vegetable broth and bring to a boil.

Whisk the polenta into the boiling water in a slow, steady stream.

Whisk in the nutritional yeast.

Lower the heat. Cook over a moderately low heat, whisking frequently, until the polenta is thickened and tender, about 30 minutes.

Cut the greens into bite-size pieces. Add one or two inches of water to a pan and insert the steamer basket. Bring the water to boil over high heat.

Add the greens and cook until they are bright green. Make sure you don't overcook them. This process should only take a minute or two.

Pour the polenta into a bowl. Spoon the greens over the top. Sprinkle with lemon juice and grated lemon peel. Top with pine nuts. Serve with lemon wedges.