Recipe courtesy of Reed Hearon
and
Peggy Knickerbocker
Recipe courtesy of Reed Hearon
and
Peggy Knickerbocker
Watch how to make this recipe.
Sauteed Arugula with Pancetta and Garlic
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- Level: Easy
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 119
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 306 mg
- Level: Easy
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 119
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 9 mg
- Sodium
- 306 mg
Ingredients
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.
