Prosciutto with Warm Wilted Greens

The following recipe is from the February 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!

Simon Hopkinson's book Roast Chicken and Other Stories has been called "the most useful cookbook of all time." One of the book's recipes is for Chez Panisse's prosciutto with warm wilted greens, a simple dish of greens dressed in shallot and garlic-flavored vinaigrette wrapped in thin slices of prosciutto.

Prosciutto with Warm Wilted Greens

From Simon Hopkinson's Roast Chicken and Other Stories


  • 1/4 teaspoons salt
  • 2 tablespoons red wine vinegar
  • 1 large shallot, peeled and finely chopped
  • 1 garlic clove, peeled and very finely chopped
  • Pepper
  • 4 tablespoons olive oil
  • 3 large handfuls of greens (about 9 ounces), washed and dried
  • 12 very thin slices of prosciutto


  1. 1.

    Dissolve the salt in the vinegar, stir in the shallot and garlic, add pepper to taste, and stir in the olive oil. Put the vinaigrette in a stainless steel bowl or wok large enough to hold the greens comfortably, and place over a low heat. Add the greens, toss them continually with a pair of tongs or two forks for about 1 minute or until they are slightly wilted but have not gone entirely limp. Remove from the heat, and working directly from the bowl, place a small mixture of greens loosely on each prosciutto slice. Roll up and serve while still warm.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: