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
    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.
    advertisement

    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.