Balsamic Braised Greens with Pine Nuts and Prosciutto

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The sweet, tart taste of the balsamic vinegar suits these greens perfectly. Choose young, tender greens and don't overcook them. They should remain bright green to retain their original goodness.

Ingredients

  • 1 teaspoon olive oil Add to list
  • 1/4 cup sliced prosciutto, cut into thin strips Add to list
  • 1 tablespoon minced garlic Add to list
  • 1/4 cup pine nuts Add to list
  • 4 to 5 cups washed and chopped tender greens (collard, mustard, beet, Swiss chard, or green or dinosaur kale in any combination) Add to list
  • 1/2 cup basil leaves Add to list
  • 2 tablespoons balsamic vinegar, or more to taste Add to list
  • Salt and freshly ground black pepper, to taste Add to list
  • Freshly grated Parmigiano Reggiano Add to list

Preparation

In a large sauté pan, heat oil over medium-high heat and sauté prosciutto, garlic and pine nuts until pine nuts are golden, about 1 minute.

Add greens, basil, balsamic vinegar, salt and pepper. Cook, stirring frequently, until greens are crisp yet tender. Sprinkle with grated Parmigiano.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on May 2, 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: braising, collard greens, cruciferous vegetables, greens, kale, pine nuts

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