Ingredients
- 1 garlic clove, crushed
- 2 ounces pancetta, diced
- 1 tablespoon extra virgin olive oil, if needed
- 4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
- Kosher or sea salt and freshly cracked black pepper
Directions
Saute the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.
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By Matcham16
Buena Park, CA
on December 12, 2011
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I substituted bacon for the pancetta and used roasted garlic cloves instead of raw garlic. It was simple and delicious. Even the kids at the table ate it when they heard it was like spinach and would make them strong. ;
By firmdeb_6912748
Athens, TN
on September 25, 2010
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Nice, quick, easy, loved it to use leftover arugula! Will definitely make again!
By por924sche_5596920
seneca falls, NY
on June 07, 2006
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very godd addition to a meal and healthy
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