1 (3-ounce) package prosciutto, separated and cut into pieces
pound baby greens (collards, kale, Swiss chard, or spinach), washed well and drained
2 tablespoon extra-virgin olive oil, divided use
3-4 cloves garlic, minced
1-2 tablespoon rice vinegar
dash red pepper flakes (optional)
¼ teaspoon salt
Freshly ground black pepper
1 pound pasta of your choice
Freshly grated Aged Gouda, Parmigiano Reggiano or Asiago
DirectionsHeat a sauté pan over medium-high heat and add enough olive oil to lightly cover the bottom. Add the prosciutto pieces and cook until they begin to frizzle. Turn over and cook other side until crisp. Remove from pan and set aside.
To prepare the greens for cooking, remove tough stems and veins. Stack several leaves, roll into a tight cylinder and cut into thin strips. This is called chiffonade, a typical method of preparing leafy greens.
Lower the heat under the sauté pan to medium-low, add a little more oil and add the garlic. Cook, stirring frequently until soft. Do not burn.
Raise the heat to medium-high and stir in the greens. Sauté 5-10 minutes, until tender but still a bit crunchy. Sprinkle with vinegar and seasonings, mix well.
Cook pasta according to package directions. Drain and reserve 1 cup of the pasta water.
Stir the pasta into the greens with enough pasta water to make a thick sauce. Cook a few minutes until hot and well mixed. Stir in lots of freshly grated cheese. Top with the prosciutto pieces and more cheese.
Yield: 6-8 servings
Nutrition Breakdown: Calories 290, Fat 9g (2.5g saturated), Cholesterol 15mg, Sodium 460mg, Carbohydrate 44g, Fiber 7g, Protein 15g.
Diabetes Plate Plan: 2 ½ Starches, 1 Vegetable, 1 Lean Meat, 1 Fat