Escarole With Pancetta

Yield:
4 servings
Level:
Easy
NUTRITION INFO
Directions

Cook 3 tablespoons diced pancetta in a skillet until crisp; drain on paper towels. Add 2 tablespoons olive oil and 4 smashed garlic cloves to the skillet; cook 1 minute. Add 1 head chopped escarole and cook, tossing, until wilted, about 5 minutes. Add the pancetta and season with pepper.

Photograph by Antonis Achilleos


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