Balsamic Braised Greens with Pine Nuts and Prosciutto

Balsamic Braised Greens with Pine Nuts and Prosciutto

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  • 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


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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