Crispy Serrano Ham with Kale and Broad Beans
Serrano cured ham or (Jamón) is served in every part of Spain.
Having been to Spain a couple of times, I’m well accustomed to this slightly salty and fatty ham, especially in tapas alley in Benidorm.
I find gently frying the Serrano Ham takes some of the “Greasiness” away and gives it a lovely crisp texture to this dish.
#GoldenApron2023
Crispy Serrano Ham with Kale and Broad Beans
Serrano cured ham or (Jamón) is served in every part of Spain.
Having been to Spain a couple of times, I’m well accustomed to this slightly salty and fatty ham, especially in tapas alley in Benidorm.
I find gently frying the Serrano Ham takes some of the “Greasiness” away and gives it a lovely crisp texture to this dish.
#GoldenApron2023
Cooking Instructions
- 1
Melt the butter in a large pan over a medium heat,
Add the potatoes with a pinch of sea salt, then stir to coat.
Pour over the stock and sherry vinegar.
Bring to the boil, cover with a lid, then simmer gently for 20 minutes, or until the potatoes are almost tender.
- 2
Heat a frying pan, add the oil and fry the slices of ham until crisp, then set aside to cool.
Now add the tinned broad beans and Kale to the potatoes and chicken stock and warm through, this will only take a couple of minutes.
Taste the stock for seasoning but remember the Serrano ham can be salty.
- 3
Serve in a warm bowl with the crispy Serrano ham on top and a scattering of parsley.
*Note don’t discard the stock, use it for stews or casseroles or like I have done pour it into the bowl with the potatoes, kale, broad beans and Serrano ham.
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