Balsamic vinegar and prosciutto dress up this greens recipe.
Mustard Greens
1/4 cup balsamic vinegar
1 1/4 pounds mustard greens
Kosher salt
1/4 cup olive oil
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 ounce prosciutto, cut crosswise into strips
Pour balsamic into a small saucepan set over medium heat. Bring to a boil and reduce to a syrup, about 10 minutes. Pour into a glass measuring cup; set aside.
Meanwhile, separate mustard greens from their stems and break the leaves into pieces. (Discard stems.) Rinse in several changes of cool water. Bring a large pot of salted water to a boil. Drop in greens and stir until wilted and bright green. Drain. Rinse under cool water.
Heat oil in a wide skillet over medium heat. Add garlic, and cook until crisp and golden. With a slotted spoon, transfer garlic to a small bowl.
Add red pepper and wilted greens to the skillet, and toss until glossy and hot, about 5 minutes. Stir in 2 to 3 teaspoons of the balsamic syrup, tossing to coat the greens. Toss with prosciutto and reserved garlic.
Makes 4 servings.
Recipe from Leah Eskin
Food on 09/20/2017