Ham and Greens

According to the low FODMAP diet app from Monash University, the following leafy greens are OK for all sensitivities: bok choy, common cabbage, chicory leaves, choy sum, endive, kale, radicchio, spinach, and Swiss chard. I used escarole when I made this (it is a variety of endive) and had no problems. This is a super easy recipe for a weeknight dinner. You could even cook up some wheat-free pasta and toss it with this dish if you are in need of some carbs!

Grated zest of 1 lemon
Juice of 1 lemon
1 country ham steak, chopped (about 2 cups)
2 heads of escarole chopped or enough acceptable greens chopped to make 16 cups
olive oil for sauteing
2 tablespoons butter

In a large saute pan, heat a little olive oil and add the ham. Let is sizzle a bit until the ham starts to brown. Add all of the greens, turn down the heat, and put a lid on the pan. Stir the contents every few minutes and return the lid to the pan. Cooking time will depend on the type of greens you used. Spinach will be done in a few minutes, tougher greens will take longer. When the greens are done to your liking (I like mine soft), add the butter and let it melt. Stir to combine and remove from heat. Toss in the lemon juice and zest. Season to taste.

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