Photo: Escarole With Pancetta Recipe
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.
SERVES 4
Calories: 124
Total Fat: 10
Saturated Fat: 2 grams
Protein: 4 grams
Total carbohydrates: 5 grams
Sugar: 0 gram
Fiber: 4 grams
Cholesterol: 9 milligrams
Sodium: 224 milligrams
Photograph by Antonis Achilleos
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By Franey Fan
Smallwood, NY
on December 19, 2012
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It works. Simple and delicious. The pancetta provides rich texture and seasoning. A great way to use the leftover escarole I had after using a handful for my minestrone soup.
By rgioia42
Melville, NY
on September 12, 2012
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So easy and so yummy. Make sure you don't add any additional salt, as the pancetta adds plenty on it's own. I love escarole and am always looking for new ways to prepare it. This one will definitely remain in my collection of recipes. :
By kmbap
PORTLAND, OR
on December 18, 2011
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We really enjoyed this, even the six-year-old. Next time I will either half the pancetta or double the escarole.
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