(Adapted by Helen Fletcher from about.com)
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A few chopped green garlic or garlic scapes add a springy sweetness to collard greens, kale, or Swiss chard. You can even use spinach, just cook the garlic scapes an extra few minutes before adding the spinach and reduce the greens’ cooking time to just 3 or 4 minutes.
The prosciutto is optional. I use instead, a few strips of the bacon from Stillmeadow Farm (cut into small pieces) and then I use the remaining wonderfully flavored grease instead of the oil.
- 1 to 2 Tbsp. olive oil or other cooking oil
- 3 to 4 garlic scapes, chopped
- 1/8 tsp. salt plus more to taste
- 2 slices prosciutto, sliced (optional)
- 1 bunch collard greens, kale, or Swiss chard thinly sliced or chopped
- Freshly ground black pepper (optional)
- Fresh lemon juice (optional)
- Heat a large frying pan over medium high heat. Add oil. Swirl the oil to coat the bottom of the pan and add the garlic scapes and salt. Cook, stirring, until the garlic scapes are tender, about 1 minute.
- Add prosciutto, if using, and cook, stirring, until it loses its bright pink tone, about 1 minute.
- Add greens, stir to combine, add 2 Tbsp. water. Cover, reduce heat to medium low and cook until greens are well wilted, about 3 minutes. Stir, cover, and cook until tender. Depending on the greens used (chard will take a shorter time than the others) and your taste, this will take anywhere from 3 to 8 minutes.
- Add salt, pepper, and lemon juice to taste, as you like.