Wilted Escarole with Country Ham and Chiles
A sophisticated side dish featuring tender wilted escarole leaves combined with crispy country ham and spicy red pepper flakes, finished with a bright lemon-butter sauce.
Ingredients
- •1 whole lemon
- •¼ cup olive oil
- •2 cloves garlic
- •2 ounces country ham
- •1 teaspoon crushed red pepper flakes
- •2 heads escarole
- •to taste salt and pepper
- •2 tablespoons unsalted butter
- •recipe note
Cooking Instructions
- 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.
10 min
- 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.
5 min
