Honestly, I am kinda lazy when it comes to appetizers. When friends come for dinner, roasted nuts, olives, and maybe a raw veggie or two are our standard finger foods. I decided to try something new and thanks (once again) to Alice Waters I have added another starter to my repertoire - won't our friends be happy.
Looking at our garden lush with winter greens, I was inspired to find a tasty recipe that would put some greens to good use in a new way. For supper, almost daily, we go out back and snip some chard, kale, or mustard and prepare the greens by steaming, stir-frying, roasting, and sauteing. I am particularly loving the so-deep-purple-they-are-almost-black mustard greens with their vibrant chartreuse stalks. They have the kick of flavor that most mustard has and their greens are so tender they only need a light cooking.
from Alice Water's Chez Panisse Vegetables
- 2 bunches of mustard greens (young kale, chard, or other winter greens would work as well)
- olive oil
- red wine vinegar
- red pepper flakes
- garlic, 6 cloves finely chopped
- salt and pepper
- 1/4 pound thinly sliced prosciutto, about 12 slices
Wash greens, remove stems, and coarsely chop leaves. Leave some water droplets on the greens. In a large saute pan, heat enough olive oil to generously coat the bottom of the pan. Toss in garlic. Cook garlic for just a quick moment and then add the greens. Cook covered for about 5 minutes until the greens are wilted and tender. Set aside to cool. Season with a splash of red wine vinegar, a sprinkling of red pepper flakes, and fresh ground pepper. (Go easy on seasoning with salt - the prosciutto adds plenty.)
Slice each piece of prosciutto in half lengthwise. Place a spoonful of greens on one end of the prosciutto and roll. Repeat. Serve at room temperature.
makes 24 rolls