My F&W
quick save (...)

Sautéed Baby Greens and Prosciutto

  • SERVINGS: 4
  • FAST

Prosciutto makes these wilted greens versatile enough to be served as a salad with melon or as a sandwich filling with fresh ricotta and crusty bread.

  1. 8 slices prosciutto (about 6 ounces)
  2. 2 tablespoons extra-virgin olive oil
  3. 1/2 pound tender young greens, such as arugula, tatsoi, dandelion or mesclun
  4. Kosher salt and freshly ground pepper
  5. 2 tablespoons fresh lemon juice
  1. Arrange the prosciutto on 4 plates. In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and a generous pinch each of salt and pepper and cook over moderate heat, tossing, until barely wilted, about 1 minute. Add the lemon juice and toss, then mound the greens alongside the prosciutto. Drizzle with the remaining 1 tablespoon of oil, season with pepper and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.