Orecchiette With Mustard Greens, Country Ham, And Potatoes

• 1 1/2 pounds large red potatoes
• 1/3 cup olive oil
• 1 tablespoon red pepper flakes
• 3 cloves garlic, minced
• 1/4 cup chicken stock
• 2 bunches mustard greens
• 8 ounces country ham steak, julienned
• 1 pound Orecchiette
• 1/2 cup Parmigiano-Reggiano, grated

1. Cut the potatoes into 1/2" dice. Cook in a large pasta pot in boiling salted water until just barely tender. Shock in ice water, drain.
2. Wash, de-stem, and coarsely chop the mustard greens. Heat the olive oil in a large saute pan over medium heat and saute the garlic until golden. Add the red pepper flakes and cook for 30 seconds. Add the greens and chicken stock, bring to a simmer, cover, and cook for 7 minutes. Remove cover, increase the heat stir in the ham, and cook, tossing with tongs, for another minute. Add the potatoes, toss and serve over the orecchiette
3. When you add the greens to the pan in Step 2, start cooking the orecchiette in the same pot as the potatoes until al dente. Drain.

red potatoes, olive oil, red pepper, garlic, chicken stock, greens, country ham, orecchiette

Taken from food52.com/recipes/14218-orecchiette-with-mustard-greens-country-ham-and-potatoes (may not work)