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Categories:
beet leaves kosher salt butternut squash extra-virgin olive oil vegetable oil country ham apple shallots lemon juice buttermilk black peppercorns
Viewed: 76 - Published at: 5 years agoIngredients
- 10 cups turnip greens or 10 cups beet leaves or 10 cups savoy spinach, bottom stems trimmed
- kosher salt
- 2 cups butternut squash, peeled and diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 4 ounces country ham or 4 ounces prosciutto, torn into pieces
- 1 apple, quartered cored and thinly sliced
- 2 tablespoons shallots, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons buttermilk
- black peppercorns, coarsely cracked
Method
- Gently rub greens with 2 tablespoons of salt; let stand in a large bowluntil they begin to release water and soften, about 15 minutes.
- Rinse twice in cold water, squeeze dry and then pat dry with a clean kitchen towel.
- Meanwhile, preheat oven to 425 degrees F; line a rimmed baking sheet with foil.
- Toss squash with 1 tablespoon olive oil on the prepared sheet; season with salt.
- Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes; let cool.
- Heat vegetable oil in a medium skillet, over medium high heat; cook ham, in batches, until crisp, about 1 or 2 minutes per side; transfer to paper towels to drain.
- Combine greens with squash, apple, shallot, lemon juice, and 2 tablespoons olive oil; toss to combine and season with salt.
- Divide among serving plates, drizzle with buttermilk, arrange ham over top, and season with crack black pepper.
