Wilted Greens Salad With Squash, Apples, and Country Ham

• 10 cups turnip greens or 10 cups beet leaves or 10 cups savoy spinach, bottom stems trimmed
• kosher salt
• 2 cups butternut squash, peeled and diced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons vegetable oil
• 4 ounces country ham or 4 ounces prosciutto, torn into pieces
• 1 apple, quartered cored and thinly sliced
• 2 tablespoons shallots, minced
• 2 tablespoons fresh lemon juice
• 3 tablespoons buttermilk
• black peppercorns, coarsely cracked

1. Gently rub greens with 2 tablespoons of salt; let stand in a large bowluntil they begin to release water and soften, about 15 minutes.
2. Rinse twice in cold water, squeeze dry and then pat dry with a clean kitchen towel.
3. Meanwhile, preheat oven to 425 degrees F; line a rimmed baking sheet with foil.
4. Toss squash with 1 tablespoon olive oil on the prepared sheet; season with salt.
5. Roast squash, turning occasionally, until lightly browned and tender, 20-25 minutes; let cool.
6. Heat vegetable oil in a medium skillet, over medium high heat; cook ham, in batches, until crisp, about 1 or 2 minutes per side; transfer to paper towels to drain.
7. Combine greens with squash, apple, shallot, lemon juice, and 2 tablespoons olive oil; toss to combine and season with salt.
8. Divide among serving plates, drizzle with buttermilk, arrange ham over top, and season with crack black pepper.

beet leaves, kosher salt, butternut squash, extra virgin olive oil, vegetable oil, country ham, apple, shallots, lemon juice, buttermilk, black peppercorns

Taken from www.food.com/recipe/wilted-greens-salad-with-squash-apples-and-country-ham-481861 (may not work)