2 pounds mustard greens; stemmed, washed, and chopped coarse
2 tablespoons oil
2 large garlic cloves
¼ teaspoon hot red pepper flakes
2 ounces (about 4 thin slices) prosciutto, cut into small dice
½ cup chicken broth, plus more, if necessary
Instructions
Bring 2 quarts of water to boil in a soup kettle or Dutch oven. Add 1½ teaspoons of salt and the greens; stir until wilted. Return to a boil; cover and cook until greens are just tender, about 7 minutes. Drain greens and rinse and fill kettle with cold water; add greens to stop the cooking process. Gather a handful of greens and squeeze water until only steady droplets fall from them. Repeat with remaining wet greens. Cut each wad of greens into medium dice.