Quick Cooked Greens with Prosciutto

Name: Quick Cooked Greens with Prosciutto
Yield: Serves 4
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; 2 large cloves, garlic, thinly sliced; 1/4 teaspoon, red pepper flakes; 3 tablespoons, olive oil; 1 ounce, prosciutto, thinly sliced, then cut crosswise into thin strips; 1/2 cup, low-sodium chicken broth; , Table salt; 1/4 teaspoon, grated lemon zest; , lemon wedges

Side Dishes
Pork
Vegetables

Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

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.

SERVES 4

TIME 45 minutes

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