Don't need all that water to cook escarole - if you simply rinse the leaves, leave the remaining water on them and then steam them in a covered pot they will cook beautifully and you will have the liquid you need as well.
Escarole with Prosciutto
Fried slices of prosciutto provide a crisp contrast to sautéed escarole.
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Credit: André Baranowski
INGREDIENTS
Kosher salt, to taste2 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
INSTRUCTIONS
1. 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, reserved ham, and cooking liquid and cook until hot, 2–3 minutes. Season with salt and pepper. Stir in the lemon juice. Garnish the escarole with the prosciutto.
Ratings & Reviews (1)
Escarole with Prosciutto
Reviewed by PJANOFF on
.
Don't need all that water to cook escarole - if you simply rinse the leaves, leave the remaining water on them and then steam them in a covered pot they will cook beautifully and you will have the liquid you need as well.
Rating:
