Greens with Cannellini Beans

Our farm share box has forced me to find another gem of a recipe.  We got a bundle of greens (kale and Collard) so not being a green food eater I really had to work on this one.  Found this in our Vegetarian Cooking for Everyone book. Not sure how this book ended up in my house where Bacon has a very special place in everyone's heart.

Ingredients

1 1/2 to 2 pounds of kale or mixed greens, stems and ribs removed.
Salt and freshly milled pepper
1 small onion finely diced
1 1/2 tablespoons olive oil
2 pump garlic cloves, minced
Pinch of red pepper flakes
2 teaspoons chopped rosemary
1/2 cup dry white wine
1 1/3 cups cooked cannellini rinsed well if canned
Freshly grated Parmesan

Simmer greens in pot of salted water until tender about 10-15 minutes. Drain and reserve the water, chop the leaves.

In a large skillet saute the onion in the oil with garlic, pepper flakes and rosemary for about 3 minutes.

Add the wine and cook until its reduced to a syrupy sauce.  Add the beans, and greens and enough of the cooking water to keep the mixture loose.

Heat through, taste for salt and season with pepper and serve with a dusting of Parmesan cheese.  

Pumpkin Risotto with Prosciutto

I really like the salty taste the Prosciutto adds to the sweet pumpkin.

Ingredients

2 cups cubed peeled fresh pumpkin
3 cups low salt chicken broth
Olive Oil
1 finely chopped onion
3 cloves of Garlic minced
1 cup uncooked Arborio rice
1/4 cup white wine
1/4 cup of Asiago or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp salt
1/4 tsp pepper
1 ounce very thinly sliced Prosciutto

1 Steam pumpkin, covered, 15 minutes or until tender; set aside to cool

2.Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, saute until translucent about 5 minutes, add garlic and saute for another 1-2 minutes. Add rice and whine cook about 1 minute or until liquid is nearly absorbed stirring constantly.  Add broth 1/2 cut at a time stirring constantly until each portion of broth is absorbed before adding the next. (about 20 minutes total) Stir in the pumpkin; cook 2 minutes or until thoroughly heated. Remove from the heat; stir in cheese and remaining ingredients.  Serve immediately.