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Once completely cooled, the beans can be frozen and then reheated and assembled with a new batch of pasta.

Makes at least 8 servings

INGREDIENTS

2 to 3 scallions, white and light

green parts only, minced

2 tablespoons lemon juice

2 teaspoons Dijon mustard

¼ teaspoon salt

3 tablespoons olive oil

1 bunch (4 to 5 cups) quick-

cooking greens (spinach,

chard, tatsoi, lamb’s quarters,

frisée), washed thoroughly,

dried, and stemmed

HERE’S WHAT YOU DO:

In a small mixing bowl, combine the scallions, lemon juice, mustard, salt, and olive oil and whisk with a fork until the salt is dissolved.

Pour the vinaigrette into a shallow skillet, at least 10 inches across, over medium heat. Tilt the pan, if necessary, to make sure the vinaigrette completely covers the surface. Add the greens, and with tongs, turn until well coated with the vinaigrette. Cook until wilted, 2 to 3 minutes.

Serve hot.

Makes 4 side-dish servings

POLENTA SQUARES WITH PUTTANESCA SAUCE & BROCCOLI RAAB

Sun-colored cornmeal is the basis of a porridge called polenta that has an amazing capacity and versatile nature. Cooked polenta (which everyone should try at least once) can be molded and cut into shapes, baked, pan-fried, or grilled. By itself, it’s humble, unmemorable fare, but it’s amazing how a little sauce and green veg can turn her into the belle of the ball.

This is hearty chow with a real pretty face.

KITCHEN NOTES: As with preparing risotto, this recipe requires your presence by the stovetop for about half an hour. As soon as polenta is poured into the baking sheet to set up, start the puttanesca sauce. Wait until polenta is baked to cook the broccoli raab, which takes less than 5 minutes.

INGREDIENTS: Polenta Squares

7 cups water

2 teaspoons salt

2 cups stone-ground medium-

grind cornmeal (also sold as

corn grits or polenta)

½ cup grated Parmigiano-

Reggiano cheese

Leaves picked from about

3 sprigs fresh thyme, or

1 teaspoon dried

2 tablespoons butter (optional

but nice)

HERE’S WHAT YOU DO:

With cooking spray or an oil-dipped silicone brush, grease an aluminum baking sheet with a rim (about 13 x 18 inches or a similar size).

In a large heavy-bottomed pot, bring the water and salt to a boil. Drop the cornmeal into the pot a handful at a time, while whisking constantly and making sure the water continues to boil. It may take 3 to 5 minutes to complete this process.

As the cornmeal thickens, lower the heat and switch from a whisk to a heavy-duty wooden spoon. The polenta will become dense and may gurgle and erupt; stir regularly and you’ll keep the eruptions to a minimum. The polenta will lighten up, and, as it approaches 30 minutes’ cooking time, will begin to pull away from the sides of the pot.

Turn off the heat, add the cheese and thyme, and stir to combine. If using, stir in the butter at this time.

Preheat the oven to 350°F.

Pour the polenta onto prepared baking sheet, and with a rubber spatula, smooth out until it completely fills the pan. Allow it to cool, and set up/harden, 10 to 15 minutes.

Bake the polenta for 15 to 20 minutes, and longer if you want a crispier top crust. Turn off the heat and leave in the oven while your puttanesca sauce comes together.

INGREDIENTS: Puttanesca Sauce

2 tablespoons vegetable oil

1 medium-size onion, diced

4 cloves garlic, minced

¼ teaspoon red pepper flakes or

ground cayenne

½ teaspoon smoked paprika

(optional but nice)

¼ cup red wine

2 cups tomato puree

2 tablespoons tomato paste

dissolved in 4 tablespoons of

water

Pinch of sugar

½ to ¾ cup good-quality pitted

kalamata olives, chopped

(amount depends on your olive

preference)

¼ cup capers (optional)

Salt

Small handful of chopped fresh

parsley (optional)

HERE’S WHAT YOU DO:

Heat the oil in a deep skillet over medium heat and add the onion. Cook until soft, about 5 minutes, then add the garlic and spices. Stir to combine and cook for about 1 minute.

Add the red wine and bring to a lively simmer, allowing to