Southern Living Quick Collards with Prosciutto

• 1 1/4 teaspoons salt
• 2 pounds collard greens or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
• 2 cloves garlic thinly sliced
• 1/4 teaspoon red pepper flakes or to taste
• 1 ounces prosciutto sliced across grain into thin strips
• 1 tablespoons olive oil or other vegetable oil
• 13 cup chicken broth, low salt or vegetable broth, up to 1/2 cup
• 1 teaspoon lemon zest

1. To blanch collards:
2. Bring 2 quarts water to boil in a large deep saute pan.
3. Add salt and collards, stir until wilted.
4. Cover and cook until greens are just tender, 6 to 8 minutes.
5. Drain in colander.
6. Rinse with cold water to stop the cooking process.
7. Gather handful of greens, lift out of water, and squeeze until only droplets fall from them.
8. Repeat with remaining greens.
9. Roughly chop each bunch of greens.
10. Set aside.
11. To prepare:
12. Heat the oil in the skillet over medium heat, add garlic, red pepper flakes and prosciutto stirring until the prosciutto starts to become crisp.
13. Stir in blanched collards, stirring to coat evenly with oil.
14. Add 13 cup stock, cover and cook over medium-high heat, stirring in more stock during cooking if needed.
15. Until collards are tender and juicy and most of stock has been absorbed about 4 to 6 minutes.
16. Remove from heat, add the lemon zest and toss.
17. Serve warm.

salt, collard greens, garlic, red pepper, olive oil, chicken broth, lemon zest

Taken from recipeland.com/recipe/v/southern-living-quick-collards--51457 (may not work)