Go Back
polenta with wild greens

Polenta With Wild Greens

This dish is pure Southern Italian comfort food.
Prep Time 10 mins
Cook Time 25 mins
Course Side Dish, Small Plate
Cuisine Italian, Mediterranean


  • 9 ounces firm polenta sliced into 1-inch pieces
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tsp red pepper flakes
  • 1 tsp Italian dried herb blend
  • 1 pound Swiss chard (red or green)
  • 1 pound dandelion greens
  • 1/4 cup extra virgin olive oil divided into half
  • sea salt to taste


  • Set a large pot of water to boil. Salt the boiling water and add the greens. Let them cook for 3-5 minutes until stems are soft. Drain and set aside to cool.
  • Finely chop the celery, onion and garlic.
  • Add extra virgin olive oil to a large frying pan and use a low heat.
  • Add the celery, onion, garlic and pepper flakes to the pan with the Italian herbs. Cook for 3 minutes, stirring the ingredients together.
  • Add the polenta to the pan and stir the ingredients. Cook for 5 minutes. Turn the polenta over and cook for another 5 minutes.
  • Rough chop the cooled greens and add to the frying pan. Add sea salt to taste. 
  • Stir everything together and cover with a lid. Some of the polenta will break up into smaller pieces at this point. Cook covered for 10-12 minutes depending on the greens being fully cooked and tender.


Keyword greens, polenta