Name: Wilted Greens Salad With Squash, Apples, and Country Ham
Yield: Makes 4 servings
Ingredients: 10 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed; 2 tablespoons kosher salt plus more for seasoning; 2 cups 1" cubes peeled butternut squash; 3 tablespoons extra-virgin olive oil, divided; 2 tablespoons vegetable oil; 4 ounces thinly sliced country ham or prosciutto, torn into pieces; 1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced; 2 tablespoons minced shallot; 2 tablespoons (or more) fresh lemon juice; 3 tablespoons buttermilk; Coarsely cracked whole black peppercorns

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Wilted Greens Salad with Squash, Apples, and Country HamDitte Isager

This dish flips conventional Southern cookery on its head. Rather than cooking greens nito submission, theyre quickly brined to soften their texture and mellow their bitterness, then married with the sweet, salty, and creamy elements of a composed salad.

Recipe notes

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