Giant Pork Meatballs with Bitter Greens

Ingredients

• 1 tablespoon anchovy paste 
• 1 cup bread crumbs fresh
• 0.5 cup buttermilk 
• 2 tablespoons capers 
• 4 servings polenta hot cooked
• 0.3 cup flat-leaf parsley leaves 
• 1 tablespoon garlic minced
• 1 lb greens such as mustard, dandelion, or escarole, trimmed and torn into rough 2-in. pieces
• 1.5 pounds ground pork 
• 4 servings kosher salt 
• 1 cup chicken broth divided reduced-sodium
• 1.5 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.5 teaspoon chile flakes red
• 1 lb swiss chard trimmed

Equipment

• food processor
• bowl
• frying pan
• oven
• pot
• baking pan
• wooden spoon

Directions

1. Preheat oven to 45
2. In a food processor, whirl together bread crumbs, buttermilk, anchovy paste, parsley, cheese, and capers.
3. Transfer mixture to a bowl.
4. Add pork and mix with a wooden spoon or your hands. Form 6 to 8 meatballs.
5. Heat oil in a large ovenproof frying pan over high heat.
6. Add meatballs and cook, turning as needed, until browned, 6 to 8 minutes.
7. Pour in 1/2 cup broth.
8. Transfer pan to oven and bake until cooked through, about 15 minutes.
9. Meanwhile, heat remaining 1/2 cup broth in a wide pot over medium-high heat.
10. Add garlic. When fragrant, add greens a few handfuls at a time, stirring just until they wilt before adding the next batch.
11. Sprinkle with salt to taste and the chile flakes.
12. Transfer greens to a serving dish, top with meatballs, and pour any liquid from the baking dish over the greens.