Wilted Escarole with Country Ham and Chillies

Ingredients for Wilted Escarole with Country Ham and Chillies

• 1 lemon

• 60ml de azeite de oliva

• 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)

• Sal kosher e pimenta-do-reino moída na hora

• 2 tablespoons (1/4 stick) unsalted butter

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

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.

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