Braised Escarole with Pancetta

Getting reviews...
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Crispy pancetta cooked with onions and garlic provides a flavorful base for this escarole side. Escarole can be a bitter green, but braising it until very tender can soften the flavor.


  1. Brown 8 ounces chopped pancetta in olive oil in a large pot over medium-high heat, 6 to 8 minutes; transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole and cook, stirring, until wilted, 8 to 10 minutes. Season with salt and pepper. Reduce the heat; add 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, about 4 minutes, then cover and cook until the escarole is tender, about 6 minutes. Season with salt.