May 1: Verdure di Primio Maggio con Polenta (Mixed Greens of the First of May with Polenta)

2 cups chicken stock or broth

1 cup whole milk

   Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

6 garlic cloves, chopped

1 tin flat anchovy fillets, drained

1 teaspoon crushed red pepper flakes

3 to 4 cups of baby spinach leaves, trimmed and coarsely chopped

3 to 4 cups fresh dandelion greens, trimmed and chopped

¼ to 3/8 teaspoon freshly grated or ground nutmeg

20 chopped good-quality pitted green Sicilian olives for the black olives

3 tablespoons capers

   Zest and juice of ½ lemon

1 cup quick-cooking polenta

2 tablespoons unsalted butter

½ cup grated Parmigiano-Reggiano

To start the creamy polenta, in a sauce pot over medium-high heat combine the chicken stock and milk and season with salt and pepper. Bring up to a simmer, then turn the heat down to low. To the simmering chicken stock and milk add the polenta and whisk constantly until the cornmeal masses together, 2 minutes. Add the butter and grated cheese, stirring to combine. Keep in mind that polenta is very forgiving; if it becomes too thick, you can always add more stock or milk.

While the polenta cooks, heat a medium skillet over medium heat. Add the EVOO, the garlic, anchovies, and red pepper flakes and “melt” the anchovies into the oil. Add the spinach and the dandelion greens. Turn the greens to coat and wilt them together, season with black pepper and nutmeg, and mix in the olives and capers. Remove the mixture from the heat and stir in the lemon zest and juice. Taste to adjust the seasonings.

Spoon the polenta into shallow bowls and top with the spring greens.

4 SERVINGS

I took this recipe from August 17, because it just fit better on the first of May. It is very easy and quick to make, once you sort out the confusion of it from the master recipe. I added where to add the capers, because it didn't mention it in the recipe. This meal tastes ok, as long as you use baby greens and not grown-up dandelion greens. Those are way too bitter. The only problem I have with it is how salty it is. Maybe next time I would use fewer anchovies. I halved the recipe today, because my husband didn't want any.