Braised Mustard Greens with Prosciutto - Three Many Cooks
Mustard and turnip greens, collards, and kale are both good and good-for-you when shallow blanched and then quickly braised in garlicky broth.
Ingredients
- Salt
- 2 pounds mustard greens; stemmed, washed, and chopped coarse
- 2 tablespoons oil
- 2 large garlic cloves
- ¼ teaspoon hot red pepper flakes
- 2 ounces (about 4 thin slices) prosciutto, cut into small dice
- ½ cup chicken broth, plus more, if necessary
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