Wilted Escarole with Country Ham and Chillies

Ingredients for Wilted Escarole with Country Ham and Chillies

• 1 lemon

• 60ml olive oil

• 2 garlic cloves, very thinly sliced

• 60g country ham or prosciutto, cut into matchstick-size pieces (about 80g )

• 1 teaspoon crushed red pepper flakes

• 2 heads of escarole (about 900g ), leaves torn into medium pieces (16 packed cups)

• Kosher salt and freshly ground black pepper

• 2 tablespoons (1/4 stick) unsalted butter

• Ingredient info: Country ham can be found at specialty foods stores and virginiatraditions.com.

How to make Wilted Escarole with Country Ham and Chillies

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.