Ingredients

• Kosher salt
• 1 bunch mustard greens (about 12 ounces)
• 1/4 cup extra-virgin olive oil (Sicilian if you can get it)
• 1 cup pearled couscous (also known as Israeli couscous)
• 6 cloves garlic, thinly sliced
• 8 ounces ham steak or leftover ham, diced
• Freshly ground black pepper

Instructions

1. Bring a 2-quart saucepot of salted water to a boil over high heat. Remove and discard the stems from the mustard greens and pile the greens together. Slice into 1-inch-wide ribbons.
2. Add half of the olive oil to a large skillet over medium-high heat. When hot, add the couscous. Cook until browned and toasty, 3 to 4 minutes, shaking the skillet occasionally to get even browning. Transfer to a bowl until the water is boiling. Once boiling, add the couscous and cook until tender, about 13 minutes. Save 1/2 cup of the cooking water and drain the couscous.
3. Add the remaining olive oil and the garlic to the same skillet. Stir constantly until the garlic begins to brown, about 1 1/2 minutes. Stir in the greens and ham all at once, season with salt and pepper and cook until the greens have wilted and the ham is warm, about 2 minutes.
4. Add the couscous to the skillet along with the reserved cooking water, a few tablespoons at a time; the mixture should appear loose but not soupy. Serve as a main dish or as a side.