Prosciutto with Wilted Greens

Ingredients

  • 4 good handfuls of mixed green leaves, such as spinach, rainbow chard, radicchio, witlof, small beetroot leaves
  • 2 tablespoons extra virgin olive oil
  • splash red wine vinegar
  • a good pinch dried chilli flakes
  • 1 clove garlic, crushed, optional
  • salt and freshly ground white pepper
  • 8 thin slices prosciutto
  • 1 small lemon, optional
  • ( Served with Baked NZ Ricotta and Jo’s Seed Crackers )
View Method Prosciutto with Wilted Greens

Method

  1. If the green leaves are large cut into 2.5cm wide strips. Heat the olive oil in a large frying pan. When the oil is hot, add the green and toss until wilted. Season with a splash of red wine vinegar, chilli flakes, garlic, if using, salt and pepper.
  2. Roll the wilted greens in the slices of prosciutto. Roll loosely or roll up completely, cigar-style. If wished, finely grate a little lemon zest over the prosciutto with wilted greens.

Handy Tips

  • Wilt the greens until just tender. They should keep a good colour too.
View Ingredients Prosciutto with Wilted Greens
View Method Prosciutto with Wilted Greens
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