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Food, wine and flamenco in Southern Spain!
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3 cups young tender broccoli rabe3 cups assorted tender greens (Swiss chard, escarole, mustard greens, beet greens, chicory, radicchio)3 tablespoons extra-virgin olive oil2 cloves garlic, minced2 to 3 teaspoons balsamic vinegarPinch of morash pepper or Aleppo chileKosher salt and freshly ground black pepper18 thin slices of Prosciutto di San Daniele
Cut the broccoli rabe into ½-inch pieces. Pile the assorted greens on top of each other, roll and cut into 1-inch strips. Wash them well and spin dry. Heat the olive oil in a large skillet over medium high heat. When the oil is hot, add the broccoli rabe, greens and garlic and toss until the greens have wilted but are still bright green, about 3 minutes. Add two tablespoons water, cover and continue to cook, tossing occasionally until tender and still bright green 3 to 4 minutes. Add vinegar, morash pepper or Aleppo chile and salt to taste.
Lay one slice of prosciutto flat on the counter. Place about 2 to 3 tablespoons of the wilted greens at one end of the prosciutto. Roll the prosciutto up completely to form a cigar shape.
Place on a platter and serve.
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