Mustard Greens and Ham with Toasted Couscous Recipe
1 bunch mustard greens (about 12 ounces)
1/4 cup extra-virgin olive oil (Sicilian if you can get it)
1 cup pearled couscous (also known as Israeli couscous)
6 cloves garlic, thinly sliced
8 ounces ham steak or leftover ham, diced
Freshly ground black pepper
YIELD 2 as a main dish or 4 as a side
Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons.
Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous.
Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes.
Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side.