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Author Notes: If you never try fragrant pears, The next time you're grocery shopping you might want to look up for them.
They are grown in the Xinjiang region of Western China where they have been cultivated for over 1,300 years.
For Calamansi lemons, I only can buy them frozen under the name Philippines lemon.
Serves: 4 appetizers or side dishes
tablespoons coconut oil
ounces prosciutto ends thinly sliced
fragrant pears, cored and sliced
calamansi lemons, juice ( 1 tbs )
freshly ground black pepper
- Bring a pot of salted water to a boil, add chopped escarole and cook about 3 minutes, drain and put on the side.
- Heat 2 tbs coconut oil in a frying pan, add prosciutto strips and shallots, cook about one minute, add pears for another minute.
- Add cooked escarole, black pepper and 1 tbs Calamansi lemons juice.
- Just stir and reheat escarole 2-3 minutes.
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Recipe with Green Stuff