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

• 2 tablespoons of the EVOO (youll 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

1. Prepare the polenta exactly as directed in the master recipe, #228.
2. While the polenta cooks, heat a medium skillet over medium heat.
3. Add the EVOO, the garlic, anchovies, and red pepper flakes and melt the anchovies into the oil.
4. 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.
5. Remove the mixture from the heat and stir in the lemon zest and juice.
6. Taste to adjust the seasonings.
7. Spoon the polenta into shallow bowls and top with the spring greens.

evoo, chicken, tomatoes, parsley, olives, baby spinach, dandelion greens, freshly grated or ground nutmeg, lemon

Taken from www.epicurious.com/recipes/food/views/verdure-di-primio-maggio-con-polenta-mixed-greens-of-the-first-of-may-with-polenta-374439 (may not work)