Recipes

[DiAnne]

Another cooking class recipe!

2-3 thin slices prosciutto, sliced into ribbons
2 T extra virgin olive oil
1 garlic clove, minced
1/4 t red pepper flakes
1 16 oz bag or clamshell fresh spinach (or two bunches, trimmed and cleaned)
1 lemon (half for juice and half cut into four slices)

Kosher or sea salt to taste
Fresh ground black pepper to taste
Grated Parmesan cheese, to garnish

Place a large stainless steel bowl on the stovetop.  Add olive oil and heat over medium for about a minute.

Add the sliced prosciutto and cook until it just begins to crisp.  Add the minced garlic, red pepper flakes and heat until fragrant.  Add the spinach and toss thoroughly until most but not all of the spinach is slightly wilted.  Squeeze half lemon over the spinach, season with salt and pepper to taste and toss.

Divide onto four plates and serve with lemon wedges, Garnish with Parmesan. 

I made this in an oversized saute pan.  I think a wok would work also.  This is not cooked spinach just slightly wilted.