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