Wilted Escarole with Country Ham and Chiles

Working over a small bowl, finely grateenough zest from lemon to measure 2 teaspoons.

Cut lemon in half; squeeze juice into anothersmall bowl. Set zest and juice aside.

Heatoil in a large skillet over medium heat.

Addgarlic and cook, stirring often, until garlicis beginning to turn golden at edges, about2 minutes.

Add ham; cook, spreading outham with tongs to keep pieces from stickingtogether, until crisp, about 2 minutes.

Addred pepper flakes; stir for 30 seconds, thenadd escarole. Cook, tossing escarole to coatin sauce, until wilted but not overcooked,3-5 minutes. Season with salt and pepper.

Using tongs, transfer escarole to aserving dish.

Add butter, lemon zest, andlemon juice to taste to pan. Cook, whisking,until a sauce forms. Season with salt andpepper.

Drizzle sauce over escarole.