Quick Cooked Greens with Prosciutto
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes
Yield
Serves 4
Ingredients
1 ½ teaspoons table salt 2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped2 large cloves garlic, thinly sliced¼ teaspoon red pepper flakes 3 tablespoons olive oil 1 ounce prosciutto, thinly sliced, then cut crosswise into thin strips½ cup low-sodium chicken broth Table salt ¼ teaspoon grated lemon zest lemon wedges
Instructions
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add prosciutto, then greens; sauté to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Stir in lemon zest. Serve with lemon wedges on the side.
Time
45 minutesYield
Serves 4Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 ounce prosciutto, thinly sliced, then cut crosswise into thin strips
½ cup low-sodium chicken broth
Table salt
¼ teaspoon grated lemon zest
lemon wedges
Test Kitchen Techniques
Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 ounce prosciutto, thinly sliced, then cut crosswise into thin strips
½ cup low-sodium chicken broth
Table salt
¼ teaspoon grated lemon zest
lemon wedges
Test Kitchen Techniques
Ingredients
1 ½ teaspoons table salt
2 pounds kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
2 large cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 ounce prosciutto, thinly sliced, then cut crosswise into thin strips
½ cup low-sodium chicken broth
Table salt
¼ teaspoon grated lemon zest
lemon wedges
Test Kitchen Techniques
Why This Recipe Works
For our quick cooked greens recipe, we wanted to rid these greens of some of their bitterness, but not all of it. A shallow blanching removed enough bitterness to make these assertive greens palatable but not so much as to rob them of their character. Once assertive greens had been shallow-blanched, they could be cooked in five minutes with prosciutto for a quick side dish.
Instructions
- Bring 2 quarts water to boil in dutch oven or large, deep sauté pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop the cooking process. Gather handful of greens, lift out of water and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Set aside.
- In a large sauté pan, heat garlic and pepper flakes with oil over medium heat until garlic starts to sizzle. Add prosciutto, then greens; sauté to coat with oil. Add 1/3 cup of broth, cover and cook over medium-high heat, adding more stock during cooking if necessary, until greens are tender and juicy and most of stock has been absorbed, about 5 minutes. Stir in lemon zest. Serve with lemon wedges on the side.
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