Southern Living Quick Collards with Prosciutto
Bitter winter greens made incredibly tasty. The collards are quickly braised to tame any bitterness then mixed with crispy prosciutto, garlic and cayenne pepper for a bit of kick and lemon for a bit of brightness. Healthy winter greens for a solid deep south down-home flair.
|For blanching the collards:|
or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
red pepper flakes
or to taste
sliced across grain into thin strips
or other vegetable oil
chicken broth, low salt
or vegetable broth, up to 1/2 cup
To blanch collards:
Bring 2 quarts water to boil in a large deep sauté pan.
Add salt and collards, stir until wilted.
Cover and cook until greens are just tender, 6 to 8 minutes. Drain in colander. Rinse with 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 chop each bunch of greens. Set aside.
Heat the oil in the skillet over medium heat, add garlic, red pepper flakes and prosciutto stirring until the prosciutto starts to become crisp.
Stir in blanched collards, stirring to coat evenly with oil.
Add ⅓ cup stock, cover and cook over medium-high heat, stirring in more stock during cooking if needed.
Until collards are tender and juicy and most of stock has been absorbed about 4 to 6 minutes.
Remove from heat, add the lemon zest and toss.