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Escarole with Prosciutto Recipe

January 28, 2013

SERVES 4

INGREDIENTSKosher salt, to taste
2 large heads escarole or chicory, tough outer leaves discarded, inner leaves roughly chopped
5 tbsp. extra-virgin olive oil
4 thin slices prosciutto, serrano, or country ham, torn into strips
2 oz. finely chopped cooked ham (any variety will do)
6 garlic cloves, thinly sliced
½ tsp. crushed red chile flakes
Freshly ground black pepper, to taste
2 tbsp. fresh lemon juice

INSTRUCTIONS1.?Bring an 8-qt. pot of salted water to a boil. Add escarole; cook until tender, about 3 minutes. Drain escarole, reserving ¼ cup cooking liquid; transfer to a bowl. Heat 1 tbsp. oil in a 12" skillet over high heat. Add prosciutto strips; cook, flipping once, until crisp, about 1 minute. Use a slotted spoon to transfer prosciutto to paper towels; set aside. Add cooked ham to skillet; cook, stirring, until browned, about 5 minutes. Add reserved cooking liquid and scrape up any browned bits. Pour liquid into a bowl; set aside.

2. Heat the skillet over medium-high heat, add the remaining olive oil along with the garlic and the chiles, and cook for 30 seconds. Add the escarole,... Get the recipe >>



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