Prosciutto with Wilted Greens

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    Makes 8

    Served with Baked Ricotta, Jo’s Seed Crackers, and Barker’s Feijoa & Pear Fruit for Cheese.

    Recipe created by Kathy Paterson, create for NZ Cheese Month. 

    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

    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.
    3. Tip – wilt the greens until just tender. They should keep a good colour too.
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