Sunday, March 7, 2010

Collard Greens with Local Procuttio!

We are lucky to live near so many small farms in WNC. One of the most well known, Hickory Nut Gap Farm, supplies many of Asheville's progressive restaurants and health food stores with their superb pastured meats. Not long ago they started making their own prosciutto, a timely air curing process, limiting its availability. When a batch is ready, it usually doesn't last long before the word gets out and it's gone. That's why I was quick to put in an order for some when my friend called from the farm asking if I wanted anything.
Here it graces apple and mustard seasoned collard greens. A fine match to say the least!

Collard Greens with Local Prosciutto:
*1 Bunch fresh collard greens
*1/2 apple, chopped
*1/2 small sweet onion, chopped
*1 celery stalk, chopped
*1-2 Tbsp butter
*1 Tbsp mustard
*1 tsp apple cider vinegar
*salt and pepper

Rinse collards and chop away thick portion of stem and spine. Chop. In a heavy pot, saute onion and celery in the butter. Add apple, salt and pepper. Mix in the collards and mustard. Cook down covered for about 5 minutes. Add the apple cider vinegar and additional salt and pepper to taste, remembering that
the prosciutto will contribute most of the salt. Saute until your desired tenderness. Remove from heat, divide onto serving plates and top with pieces of the prosciutto.

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