Name: Provençal Breast of Veal with Springtime Stuffing
Yield: 6–8 servings
Ingredients: Salt; 1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed); 1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed; 4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled; 1/2 cup plus 2 teaspoons olive oil; Freshly ground black pepper; 1 very large onion, finely chopped (about 2 cups); 1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.); 1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; 1 tablespoon plus 1 teaspoon fresh thyme leaves; 2 tablespoons fresh rosemary leaves; Juice and grated zest of 1 large lemon; 1 cup firmly packed fresh flat-leaf parsley leaves; 1 cup firmly packed fresh mint leaves; 1 large egg, beaten; 1 (5- to 6-pound) veal breast; 1 cup sauvignon blanc or other dry white wine

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez

Veal breast is a delectable but somewhat fatty cut of meat. I have my butcher bone it because it is easier to remove most of the fat that way. But leave the bones in, if you prefer—they will add flavor. Just trim most of the fat carefully. The weight listed in the recipe is before boning. In either case, have your butcher cut a large pocket for stuffing.

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