I call this an original recipe, but can that really be? I bet this idea is just a combination of information and flavors garnered from hours whiled away reading food blog entries, browsing cookbooks, and listening to podcasts. All the information collects in my head and—every so often—out it comes in the form of a tasty dish prepared without once querying Google or referring to a cookbook. Does this happen to you? I think it’s no small victory!
Last week I was experimenting with braised greens for Kam’s Kookery. Matt and I had them with a broiled baguette and brie. There were a bunch of greens left over so the next night I concocted a pasta dish: braised greens with orzo, prosciutto, chickpeas and capers.
Prosciutto ends are a bargain for the frugal gourmet.
Braised Greens with Orzo, Prosciutto, Chickpeas, and Capers
1. approximately 3 cups braised greens, drained and coarsely chopped (warm or at room temperature)
2. approximately 3 cups orzo, cooked
3. prosciutto ends (check with your deli; these remnants can be had for a bargain), about 1/2 c chopped with the fat trimmed and reserved
4. 1 can chickpeas, drained and rinsed
5. 2 T capers
6. 2 cloves garlic, minced
7. Parmesan cheese, grated
Heat a small skillet over medium heat. Add the reserved fat and reduce the heat to low. After about 1 T of fat has rendered, discard the fatty pieces and add the minced garlic. Stir until fragrant. Add the chopped prosciutto. Let the meat heat through, about 5 minutes. In large bowl, toss the meat and rendered fat with the orzo, greens, chickpeas, and capers. Top with freshly ground pepper and grated Parmesan.