Sauteed Baby Greens and Prosciutto

• 8 slices prosciutto (about 6 ounces)
• 2 tablespoons extra-virgin olive oil
• 1/2 pound tender young greens, such as arugula, tatsoi, dandelion or mesclun
• Kosher salt and freshly ground pepper
• 2 tablespoons fresh lemon juice

1. Arrange the prosciutto on 4 plates.
2. In a large skillet, heat 1 tablespoon of the oil until shimmering.
3. Add the greens and a generous pinch each of salt and pepper and cook over moderate heat, tossing, until barely wilted, about 1 minute.
4. Add the lemon juice and toss, then mound the greens alongside the prosciutto.
5. Drizzle with the remaining 1 tablespoon of oil, season with pepper and serve.

extravirgin olive oil, arugula, kosher salt, lemon juice

Taken from www.foodandwine.com/recipes/sauteed-baby-greens-and-prosciutto (may not work)