Braised Mustard Greens with Prosciutto
 
 
by:
Serves: 4
Ingredients
  • Salt
  • 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
  1. 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.
  2. Heat oil, garlic, pepper flakes, and prosciutto in a large skillet until mixture sizzles and is fragrant, just a few minutes. Add greens; sauté to coat with oil. Add ½ cup stock; cover and cook over medium-high heat, adding more stock during the cooking process if necessary, until greens are tender and juicy, but most of the stock is absorbed, 5 to 7 minutes longer. Adjust seasonings and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/braised-mustard-greens-with-prosciutto/