Best Verdure Di Primio Maggio Con Polenta Mixed Greens Of The First Of May With Polenta Recipes

Beans and Greens Polenta Bake image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 9

3 cups still-warm Big-Batch Parmesan Polenta
6 garlic cloves, thinly sliced
¼ cup extra-virgin olive oil, plus more for drizzling
1 (14.5-oz.) can white beans, rinsed
¼ tsp. crushed red pepper flakes (optional)
1 bunch curly or Tuscan kale or escarole, tough ribs and stems removed, leaves torn into bite-size pieces
1 Tbsp. white or red wine vinegar
¼ tsp. kosher salt
¼ cup finely grated Parmesan, plus more for topping

Steps:

Pour warm polenta into a large ovenproof skillet or a ceramic baking dish or metal baking pan and spread into an even layer (ideally about 1" thick). Let cool, then cover and chill at least 1 hour and up to 1 week.
Preheat oven to 500°F. Heat garlic and ¼ cup oil in a large skillet over medium, stirring occasionally, until garlic is fragrant and starting to brown, about 3 minutes. Add beans and red pepper flakes (if using), then, working in batches, add kale, letting it wilt slightly after each addition before adding more, and cook, stirring occasionally, until tender and evenly darkened in color, about 3 minutes. Stir in vinegar and salt and cook, still stirring occasionally, until liquid evaporates, about 2 minutes. Remove from heat and stir in ¼ cup Parmesan.
Scrape kale mixture over prepared polenta and spread into an even layer. Drizzle with more oil and sprinkle with more Parmesan.
Transfer skillet to oven and bake until polenta is warmed through and topping is lightly crisped and browned, 8-10 minutes.

Verdure di Primio Maggio con Polenta (Mixed Greens of the First of May with Polenta image

Categories Spring

Yield 4 servings

Number Of Ingredients 12

Omit
2 tablespoons of the EVOO (you'll still need 3 tablespoons)
Chicken
Tomatoes
Parsley
Swap
20 chopped good-quality pitted green Sicilian olives (in bulk tubs near the deli) for the black olives
Add
3 to 4 cups or baby spinach leaves, trimmed and coarsely chopped
3 to 4 cups fresh dandelion greens, trimmed and chopped (1 bunch)
1/4 to 3/8 teaspoon freshly grated or ground nutmeg
Zest and juice of 1/2 lemon

Steps:

Prepare the polenta exactly as directed in the master recipe, #228.
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. 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.