Quick Cooked Greens with Penne and Prosciutto

Name: Quick Cooked Greens with Penne and Prosciutto
Yield: Serves 8
Ingredients: 1 1/2 teaspoons, table salt; 2 pounds, kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped; 3 tablespoons, olive oil; 2 large cloves, garlic, thinly sliced; 1/4 teaspoon, red pepper flakes; 2 ounces, prosciutto, thinly sliced, then cut crosswise into thin strips; 2/3 cup, low-sodium chicken broth; , Table salt; 1/4 teaspoon, lemon zest; , lemon wedges; 1 tablespoon, table salt; 12 ounces, penne pasta or rigatoni; 1/4 cup, Parmigiano-Reggiano

3 comments

Appears in Cook's Illustrated January/February 1995

For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

SERVES8

TIME1 hour

WHY THIS RECIPE WORKS

For our quick cooked greens recipe, we wanted to rid these greens of some of their bitterness, but not all of it. A shallow blanching removed enough bitterness to make these assertive greens palatable but not so much as to rob them of their...

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