Wilted Escarole with Country Ham and Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A bit of salty country ham goes a long way in this quick greens sauté. Ingredients:
1 lemon |
1/4 cup olive oil |
2 garlic cloves, very thinly sliced |
2 ounces country ham or prosciutto, cut into matchstick-size pieces (about 1/2 cup) |
1 teaspoon crushed red pepper flakes |
2 heads of escarole (about 2 pounds), leaves torn into medium pieces (16 packed cups) |
kosher salt and freshly ground black pepper |
2 tablespoons (1/4 stick) unsalted butter |
Directions:
1. Working over a small bowl, finely grate enough zest from lemon to measure 2 teaspoons. Cut lemon in half; squeeze juice into another small bowl. Set zest and juice aside. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until garlic is beginning to turn golden at edges, about 2 minutes. Add ham; cook, spreading out ham with tongs to keep pieces from sticking together, until crisp, about 2 minutes. Add red pepper flakes; stir for 30 seconds, then add escarole. Cook, tossing escarole to coat in sauce, until wilted but not overcooked, 3-5 minutes. Season with salt and pepper.
2. Using tongs, transfer escarole to a serving dish. Add butter, lemon zest, and lemon juice to taste to pan. Cook, whisking, until a sauce forms. Season with salt and pepper. Drizzle sauce over escarole.
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