Prosciutto and Mushrooms with Wilted Spinach

Prosciutto and Mushrooms with Wilted Spinach (Serves 1)

I eat fresh greens frequently, but don’t feel as if I am eating the same meal over and over again. Maybe it is because I do not measure the spices I add. Some days I add more salt, some days less garlic powder, and some days I try new things like adding a little nutmeg or Jamaican allspice. There are many ways to introduce subtle variations into a meal. I really like spinach wilted in extra virgin olive oil, but sometimes enjoy it wilted in coconut oil or ghee or a combination of olive oil and ghee. And wilted greens play nicely with mushrooms or onions. I especially like prosciutto, mushrooms, and wilted spinach.

Prep and cook time: 15 minutes

Ingredient list:

1 big bunch of fresh spinach
1 or 2 slices of prosciutto
1 handful of sliced mushrooms
Extra virgin olive oil, ghee, or coconut oil
Jamaican allspice (optional)
Nutmeg (optional)
Garlic powder
Salt

Directions: 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 fresh spinach. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. When greens are almost fully wilted, add a handful of sliced mushrooms and a little more salt and garlic powder. Cut or tear 1 or 2 strips of prosciutto into bite-size pieces and add to greens and mushrooms. Turn the spinach, mushrooms, and prosciutto together and add a little more olive oil as needed to keep the mixture moist. Transfer food from the skillet to a plate and enjoy!

Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I find dropping enough to fill the skillet all at once helps because the greens themselves then function as a splatter screen.

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.

Prosciutto is expensive, but a little goes a long way, so I think it is worth it.

Spinach is so mild that I don’t add vinegar when wilting it as I do with other greens, but sometimes a tiny splash of apple cider or white balsamic vinegar is good.

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