Mustard greens have Italian flair

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

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