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Escarole With Pancetta


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  • 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


Servings 4


Step 1

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

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