Use any kinds of leafy greens in this recipe though I use kale (when it's around) cos I like its bitter taste. This can easily be a main as well as a side and I've also served it with pasta topped with grated parmesan.
1 1/2 tablespoons olive oil
1 small red onion, chopped
3 cloves garlic, crushed
1 bunch kale, stems removed and roughly chopped
1 bunch beetroot greens, stems removed and roughly chopped
salt to taste
2 rashers prosciutto or bacon, chopped
1 (400g) tin cannellini beans, drained
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
In a large frying pan over medium heat, heat the olive oil. Add the onions and cook until soft. Add the crushed garlic cloves and cook a minute more. Add the chopped greens and season with salt to taste (be conservative at this point - you can always add more!). Partially cover the pan and cook over medium heat.
Meanwhile, microwave the chopped prosciutto or bacon on high for 3 minutes. Drain the dripping and add the crispy chopped prosciutto to the kale mixture and stir. Add the cannellini beans and stir to combine. Cook partially covered for 5 more minutes, until the flavours have combined and the greens are tender.
Other greens you could use include spinach, rocket or silverbeet. Also, I've used chickpeas in place of cannellini beans, which tastes just as good. Keep in mind that the prosciutto in this recipe is a condiment - you can add more or less to taste.
Make it Vegetarian
For a vegetarian version of this dish, try omitting the prosciutto and topping with a grated hard cheese like Parmesan, or tossing with crumbled feta.