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Ingredients Jump to Instructions ↓

  1. 3 oz 85g Pancetta (Italian bacon) - cut 1/3" dice

  2. 1 tablespoon 15ml Extra-virgin olive oil

  3. 2 Garlic cloves - thinly sliced

  4. 1 Onion - finely chopped (small)

  5. 1 Escarole - (abt 6 cups) - coarsely chopped

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large skillet over medium heat, cook pancetta until the fat melts. Discard all but 2 tablespoons of fat. Add oil and onion; cook 5 minutes, until onion is softened. Add garlic and cook 1 minute more.

  2. Add escarole, salt, and pepper; mix well. Cover and cook 10 minutes, until escarole is wilted. Remove cover, raise heat to medium-high, and cook to evaporate most of the liquid, about 5 minutes.

  3. This recipe yields 4 servings.

  4. Carbohydrates: 4.5 grams Net Carbs: 2 grams Fiber: 2.5 grams Protein: 3.5 grams Fat: 7 grams Calories: 91 Description:

  5. "Escarole, along with radicchio and endive, is a chicory. Its slightly bitter flavor mellows when cooked. If you can't find pancetta, you may substitute regular bacon."

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