Escarole With Pancetta

Escarole With Pancetta
Escarole With Pancetta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    ounces pancetta (Italian bacon) cut 1/3" dice

  • 1

    tablespoon extra-virgin olive oil

  • 2

    garlic cloves thinly sliced

  • 1

    small onion finely chopped

  • 1

    head escarole - (abt 6 cups) coarsely chopped

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

Directions

In a large skillet over medium heat, cook pancetta until the fat melts. Discard all but 2 tablespoons of fat. Add oil and onion; cook 5 minutes, until onion is softened. Add garlic and cook 1 minute more. Add escarole, salt, and pepper; mix well. Cover and cook 10 minutes, until escarole is wilted. Remove cover, raise heat to medium-high, and cook to evaporate most of the liquid, about 5 minutes. This recipe yields 4 servings. Carbohydrates: 4.5 grams Net Carbs: 2 grams Fiber: 2.5 grams Protein: 3.5 grams Fat: 7 grams Calories: 91

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: