Fried ptitim with mustard greens and ham
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Despite its beneficial properties, mustard greens have a distinct bitterness. To balance this, they were mixed with other ingredients with similarly strong flavors: garlic and ham (a perfect way to use up leftover baked ham after a holiday dinner). Fried ptitim served as a neutral base for this explosion of flavors. This dish can be served as a main course or as a side dish with meat. A touch of grainy mustard or hot sauce can be added if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch mustard greens (about 340 g)
- 1/4 cup extra-virgin olive oil
- 1 cup ptitim (Israeli couscous)
- 6 cloves garlic, thinly sliced
- 220 g ham steak or leftover baked ham, diced
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Cooking the dish according to the recipe:
- Bring salted water to a boil in a 2-quart saucepan over high heat. Trim and discard the mustard greens and stack the leaves. Cut into 2.5 cm-wide strips.
- Add half the olive oil to a large skillet and heat over medium-high heat. Add the ptitim to the hot oil. Cook until darkened, 3-4 minutes, shaking the pan occasionally to ensure even browning. Transfer to a bowl while the water boils. Once boiling, add the ptitim to the pan and cook until tender, about 13 minutes. Separately, drain 0.5 cups of the water from the pan and discard the rest.
- Add the remaining olive oil and garlic to the same pan. Stir constantly until the garlic begins to darken, about 1.5 minutes. Add the herbs and ham, season with salt and pepper, and cook until the herbs are wilted and the ham is heated through, about 2 minutes.
- Add the cooked ptitim to the pan along with the cooking water, a few spoonfuls at a time; the ptitim should be moist, but not soupy. Serve as a main dish or as a side dish.
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