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

Name: Verdure di Primio Maggio con Polenta (Mixed Greens of the First of May with Polenta
Yield: 4 servings
Ingredients: 2 tablespoons of the EVOO (you’ll still need 3 tablespoons); Chicken; Tomatoes; Parsley; 20 chopped good-quality pitted green Sicilian olives (in bulk tubs near the deli) for the black olives; 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

December 9, 2011

The “greens of the first of May” are a spring treat I enjoy if I happen to be lucky enough to be wandering around Italy on the first of May. The mixture of spinach, anchovies, capers, and olives is stuffed and cooked inside a dough pocket, like an empanada. Here, I pile it atop a favorite of mine, creamy polenta.

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