Recipe courtesy of Reed Hearon and Peggy Knickerbocker

Sauteed Arugula with Pancetta and Garlic

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.