Wilted Escarole With Country Ham And Chiles
Serves: 6
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Working over a small bowl, finely grate enough zest from lemon to measure 2 teaspoons
2
Cut lemon in half; squeeze juice into another small bowl
3
Set zest and juice aside
4
Heat oil in a large skillet over medium heat
5
Add garlic and cook, stirring often, until garlic is beginning to turn golden at edges, about 2 minutes
6
Add ham; cook, spreading out ham with tongs to keep pieces from sticking together, until crisp, about 2 minutes
7
Add red pepper flakes; stir for 30 seconds, then add escarole
8
Cook, tossing escarole to coat in sauce, until wilted but not overcooked, 3-5 minutes
9
Season with salt and pepper
10
Using tongs, transfer escarole to a serving dish
11
Add butter, lemon zest, and lemon juice to taste to pan
12
Cook, whisking, until a sauce forms
13
Season with salt and pepper
14
Drizzle sauce over escarole
15
Working over a small bowl, finely grate enough zest from lemon to measure 2 teaspoons
16
Cut lemon in half; squeeze juice into another small bowl
17
Set zest and juice aside
18
Heat oil in a large skillet over medium heat
19
Add garlic and cook, stirring often, until garlic is beginning to turn golden at edges, about 2 minutes
20
Add ham; cook, spreading out ham with tongs to keep pieces from sticking together, until crisp, about 2 minutes
21
Add red pepper flakes; stir for 30 seconds, then add escarole
22
Cook, tossing escarole to coat in sauce, until wilted but not overcooked, 3-5 minutes
23
Season with salt and pepper
24
Using tongs, transfer escarole to a serving dish
25
Add butter, lemon zest, and lemon juice to taste to pan
26
Cook, whisking, until a sauce forms
27
Season with salt and pepper
28
Drizzle sauce over escarole