-Zest and juice 1 lemon. Set zest and juice aside.

-Heat 2 TBS butter in a large skillet over medium heat.

-Very thinly slice 2 cloves of garlic.

-Add garlic to the butter and cook, stirring often, until garlic is beginning to turn golden at edges, about 2 minutes.

-Slice up 1-2 ounces prosciutto into thin strips.

-Cut the ½ inch end off of 1 head of escarole.

-Then chop escarole into 1 inch thick strips. Wash and spin dry,

-Add prosciutto and cook until crisp, about 2 minutes.

-Add ½ tsp 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 sea salt and pepper.

-Using tongs, transfer escarole to a serving dish.

-Add 1 TBS 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.