4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
Kosher or sea salt and freshly cracked black pepper
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.
Recipe courtesy of The Rose Pistola Cookbook, Reed Hearon and Peggy Knickerbocker, Broadway Books/Random House 1999