The Spamwise Chronicles

Spring Greens

“Of the many smells of Athens two seem to me the most characteristic – that of garlic, bold and deadly like acetylene gas, and that of dust, soft and warm and caressing like tweed.” —Evelyn Waugh, from When the Going Was Good


Sauteed spring greens with garlic, served atop polenta

turnip greens, torn into bite-sized pieces
dandelion greens, washed and trimmed
garlic, chopped coarsely
extra-virgin olive oil
kosher salt, to taste
pinch of red pepper flakes
1 cup cornmeal
3 1/2 cups cold water
unsalted butter
grated cheese
chopped fresh herbs (parsley, savory, chives, sage or a combination are all good)

For the greens: Saute garlic in olive oil or until browned, add greens, red pepper flakes and a pinch of salt. Wilt greens, about thirty seconds to one minute. Remove from heat. A splash of water will help stop the cooking.

For the polenta: Combine water and salt in a deep pan. Pour in cornmeal, stirring constantly with a wooden spoon or wire whisk. Whisk in a continuous motion, either clockwise or counter-clockwise. This will help prevent lumps from forming and keep the boiling temperature constant. Continue to whisk until the polenta is so thick that it begins to resist whisking and pulls away from the sides of the pan, about 10 to 15 minutes. Top with a generous amount of unsalted butter and grated cheese. I prefer Parmesan but pecorino and ricotta salata are good choices as well.

Assembly: Ladle polenta into a bowl, top with greens, chopped fresh herbs (I used sage and parsley in the pic above) and serve immediately.

This entry was published on May 15, 2008 at 2:17 am and is filed under food, general. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

9 thoughts on “Spring Greens

  1. mmmh. delicious.

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  2. your clock is wrong stash. four hours too fast. although for all i know you may be in the middle of the atlantic. lol

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  3. The clock in this case is set by WordPress. Their servers are located in the UK.

    I have no control over it.

    edit: well wouldn’t you know, there’s a time zone setting in the dashboard. you learn something new everyday.

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  4. you are obviously very talented with food.

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  5. Stash, can you expand our lunch reservation to include one more guest? Father Tony said he would join us!

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  6. Ugggh….

    I really wish I had known. It’s possible they won’t honor a reservation of 7 people.

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  7. I heard RG was coming as well, does that make it 8 or was he already included? If they can’t seat us, I understand.

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  8. We can at least pop in and sit at the bar?

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  9. You, me, RG, EG, Roger and Mark from Oregon makes six people. Seven is an impossibility.

    I’ve been to the restaurant several times. They could try to smoosh two tables together but that’s going to be highly unlikely.

    They have a policy of not being able to accomodate more than six people.

    edit to add: I just called to confirm the reservation and inquired as to whether 7 was possible. Negative on that score.

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