Mixed Greens with Prosciutto (Serves 1)
Prosciutto is a dry-cured, thinly sliced ham. Two or three paper-thin strips of prosciutto torn into bite-size pieces and added to a plate of mixed greens makes the dish look fancy and adds a nice meaty flavor. I would serve Mixed Greens with Prosciutto as an appetizer course if I was trying to impress someone. Usually I’m just feeding myself, so I’ll admit that I typically eat a whole plate of wilted greens and prosciutto as a light meal.
Prep and cook time: 10-15 minutes
Extra virgin olive oil
White balsamic or apple cider vinegar
Directions: Wash the greens and shake out excess water as best you can. Strip the leaves from the stems and tear everything into bite-size pieces. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens with a shake of either white balsamic or apple cider vinegar (your choice). Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens. Once the greens have wilted substantially, tear 2 or 3 strips of prosciutto into bite-size pieces and throw them on top of the wilted greens in the skillet to heat. When the greens are fully wilted, slide the greens and prosciutto onto a plate and enjoy!
Notes: Prosciutto is expensive, but a little goes a long way, so I think it is worth it.
Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.
Printer friendly version: Mixed Greens with Prosciutto