Polenta with wild greens

Use a mixture of chicory, Swiss chard, beet greens, mustard greens, and kale. Saute the greens while a golden polenta bakes in the oven. Serves 6.

FOR THE POLENTA

Olive oil (for the pan)

2 cups coarse or medium-grind polenta

4 cups water

Salt and pepper, to taste

1. Set the oven at 400 degrees. Generously oil a 12-inch cast-iron skillet or round baking dish. Set it in the oven for a few minutes to heat.

2. In a large saucepan, whisk together the polenta and water. Bring to a boil slowly, stirring, then lower the heat and simmer the mixture uncovered, stirring once or twice, for 3 minutes or until it is smooth.

3. Remove it from the heat. Add plenty of salt and pepper. Pour it into the dish. Bake the polenta for 30 to 40 minutes or until it pulls away from the sides of the dish and is lightly golden. It should be crisp on top.

FOR THE GREENS

2 ½ pounds assorted greens, stems removed, leaves cut into 2-inch pieces

Salt, to taste

½ cup olive oil

2 cloves garlic, chopped

1 teaspoon crushed red pepper

1. Fill a large pot half-full of water. Salt it lightly. Bring the water to a boil. Add the greens and cook them for 5 minutes or until they are tender.

2. Drain the greens into a colander and rinse them with very cold water until they are cool enough to handle. With your hands, squeeze out as much liquid as possible.

3. In a skillet, heat the oil over medium heat. Add the garlic and crushed pepper and cook for 3 minutes or until the garlic softens. Add the greens and cook, stirring, until they are very hot. Add salt and pepper to taste.

4. Spoon the greens beside wedges of polenta.

Adapted from "Italian Slow and Savory"