If there is only one argument to make for the healthfulness of Southern food, it's the variety and sheer amount of leafy greens. I prefer kale, but mustard, turnip and collards all have their champions, and many cooks mix them.
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons minced garlic
- 2 ounces country ham (see note), pancetta or prosciutto, diced (about 1/2 cup)
- 15 cups stemmed, torn and rinsed kale (1-2 bunches)
- 2 cups water
- 1/4 teaspoon crushed red pepper
- Ingredient Note: Dry, salt-cured and aged between 90 and 180 days, country ham is the pork of choice when preparing Southern-style kale; a little goes a long way.countryham.org.
Heat the oil in a wide deep skillet over medium-high heat. Add the garlic, stir and immediately add the ham (or pancetta or prosciutto). Add the kale by the handful, stirring to make room for more leaves. When all the kale has been added, add the water and crushed red pepper; stir to combine. Bring to a simmer, cover and cook, stirring occasionally, for 15 minutes. Uncover and continue to simmer, stirring occasionally, until most of the water has evaporated and the kale is tender, 10-15 minutes more. Serve warm.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
96 calories; 5g total fat; 1g total saturated fat; 11mg cholesterol; 410mg sodium; 8g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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