- Serves: 4
- Ingredient Notes: Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
Ingredients
- 1 teaspoon olive oil
- 1/4 cup sliced prosciutto, cut into thin strips
- 1 tablespoon minced garlic
- 1/4 cup pine nuts
- 4 to 5 cups washed and chopped tender greens (collard, mustard, beet, Swiss chard, or green or dinosaur kale in any combination)
- 1/2 cup basil leaves
- 2 tablespoons balsamic vinegar, or more to taste
- Salt and pepper, to taste
- Freshly grated Parmigiano-Reggiano cheese
Directions
In a large sauté pan, heat oil over medium-high heat and sauté prosciutto, garlic and pine nuts until pine nuts are golden, about 1 minute.
Add greens, basil, balsamic vinegar, salt and pepper. Cook, stirring frequently, until greens are crisp yet tender. Sprinkle with grated Parmigiano.
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