Sautéed croutons with garlic, cumin, winter greens and prosciutto
Winter greens are available year round but are at their very best in the colder months when their deep colors and hearty flavors soften. This simple dish is a quick fix for a late night supper.
Ingredients
Serves 4-6 people
- 1 cup Roan Mills croutons
- 1 bunch Kenter Canyon Farms winter greens like chard, kale with ribs removed, or escarole, washed, and sliced into chiffonade
- 4 cloves of garlic, chopped fine
- 4 slices of prosciutto, sliced into narrow strips
- 1 teaspoon toasted cumin and coriander powder
- 2 tablespoons olive oil
- ½ cup white wine
- Pinch of sea salt and cayenne pepper
Preparation
Prep: 10 min • Cook: 10 min • Ready in: 20 min
For the cumin and coriander powder: place a 10" skillet over high heat and toss in a tablespoon each of cumin seed and coriander seed. Stirring constantly allow the seeds to become golden and fragrant. Remove from heat , allow to cool and pound into powder with a mortar and pestle or a spice grinder. Season eggs, greens, beans and meats with this, we always keep a small bowl of this cumin and coriander powder by the stove with the salt and the pepper grinder.
In a 10" skillet, heat the olive oil over medium high heat and add the prosciutto, cumin/coriander powder and garlic. Stir continuously until things become fragrant and start browning a little. Add the croutons and sauté for 1 minute before adding the winter greens. Increase the heat to high and once the greens are cooking down add the wine and cook while stirring until the wine has cooked off, about 1 minute. Serve this hot with a little goat cheese and the rest of the white wine.
Recipe from the Kenter Canyon Farms test kitchen