Author Notes
Spectacular sweet and savory side or snack. —Michael Dergo
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Ingredients
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1 pound
Mustard Greens
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1 pound
Turnip Greens
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1
Medium sized Yellow Onion
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5
Scallions
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2
Cloves Garlic
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1/4 pound
Prosciutto
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1/4 pound
Pancetta
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1 tablespoon
Cayenne
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1 tablespoon
Cinnamon
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2 teaspoons
Cracked Black Pepper
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2 teaspoons
Red Pepper Flake
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4
Pig Feet
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2 tablespoons
Apple Vinegar
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4 ounces
Moscato
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1 1/2 cups
Parmesano Reggiano
Directions
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Wash the greens and remove stalks and veins stalks - cut greens into large pieces.
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Bring 6 quarts of water to boil with salt and pig's feet added - allow to boil for 10 minutes. Introduce greens, reduce heat, cover and simmer for an hour or until tender.
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Introduce Prosciutto and Pancetta to large saucepan over medium/high heat - allow to crisp a bit. Introduce diced onion, diced scallions, diced garlic and seasonings. Reduce heat and simmer for 15 minutes.
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Bring skillett to high heat and add Moscato allow to cook 3-5 minutes.
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Remove, strain and dry greens. Introduce to saucepan over high heat, add apple vinegar, parmesano reggiano and cook for 3-5 minutes.
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Remove from heat, cover and allow to integrate for at least 10 minutes - serve and enjoy.
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