This is a cooking method that may be applied to almost any vegetable, some obvious exceptions being sweet potatoes and beets. The amount of garlic used is optional, as is the ham, and they may be omitted if you prefer. Tender, young vegetables, leafy greens, and soft squashes do not require prior cooking. All other vegetables should be parboiled. 4 to 6 servings.

2 lbs. vegetables
1/4 c. olive oil
1 clove garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 c. minced prosciutto, lean bacon or ham

Wash greens in cold water and trim. Parboil more fibrous vegetables. Drain well and cut up into manageable pieces. Heat olive oil in a large skillet. Add garlic, saute for 1 minute, and remove. Add ham and cook for 2 minutes, stirring constantly. Add vegetables, salt, pepper. Stir well to coat with oil, cover, and cook over medium heat for about 15 minutes or until tender. Stir occasionally to prevent sticking and add a bit of water if the pan gets too dry.