prepared by Kristina Scrivani at Stone Creek Kitchen during their
Spanish Tapas cooking class on February 24, 2012
1 lb Jamon Serrano, thinly sliced
4 C gigundes beans, not drained
10 cloves garlic, peeled and thinly sliced
2 lbs bitter greens
2 T smoky paprika
Jamon Serrano is a dry-cured Spanish ham that is usually sliced thinly and served raw as you would an Italian prosciutto. For this dish, Kristina crisped them quickly in a skillet.
Gigundes beans are monster-sized white beans. I couldn't actually locate any information about them. I just crossed my fingers that they weren't related to fava beans. And, given that I didn't end up with a stomach ache, they aren't.
Place sliced Jamon Serrano in a hot skillet and cook till crispy. Set aside.
Heat a small amount of olive oil in a flat skillet and saute the garlic for just a moment. Add the beans and when they begin to simmer, season with ground smoked paprika. In a separate pan, cook the green till they are just wilted. If you cook them too long, they will get slimy. Add the jamon and the greens to the beans and serve hot with toasted bread.
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