I’m not even entirely sure where I heard of this, but I’m glad I did. It’s a great side dish; you mix up bitter greens with parmesan, proscuitto, and hot peppers; most of the cooking takes place on the stove, but you end up popping it in the oven right at the end, so a cast iron skillet is going to be your friend here. If you want to make it more of a main dish, you can add italian sausage or white beans to it, works great. You could pretty easily leave out the meat and replace the chicken stock with vegetable to make it vegetarian without too much trouble.
Ingredients
1 onion, diced
1/4 pound of prosciutto, diced
8 cloves garlic, minced
1 pound bitter greens (for me, this was two bunches of Kale from the grocery store), chopped
1/2 cup + 2 tablespoons grated Parmesan
1/2 cup + 2 tablespoons breadcrumbs
1/2 cup hot giardiniera
1/2 cup chicken stock
2 teaspoons dried oregano
Directions
First: blanch your greens. Bring a pot of salted water to a rolling boil, then add your greens. After two minutes, drain the greens and rinse with cold water. Set them aside.
Add some oil to a large, oven safe pan, and heat it on medium high. Add your garlic, onions, and prosciutto, and saute until the fat renders off the prosciutto and the onions soften, somewhere between five and ten minutes.
Add everything else to the pan (except for the two reserved tablespoons of cheese and breadcrumbs), bring to a simmer, and cook for another five minutes to melt the cheese and let the flavors meld.
Now, take the reserved cheese and breadcrumbs, sprinkle it on top, and pop the whole thing in the broiler for five minutes, until the cheese on top browns.
Enjoy!
eatbensmeat 