Escarole With Pancetta Recipe - Cooking Index
Escarole With Pancetta Recipe - Cooking Index
| 3 oz | 85g | Pancetta (Italian bacon) - cut 1/3" dice |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| 2 | Garlic cloves - thinly sliced | |
| 1 | Onion - finely chopped (small) | |
| 1 | Escarole - (abt 6 cups) - coarsely chopped | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
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.
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.
This recipe yields 4 servings.
Carbohydrates: 4.5 grams
Net Carbs: 2 grams
Fiber: 2.5 grams
Protein: 3.5 grams
Fat: 7 grams
Calories: 91
Description:
"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."
Source:
Atkins Cookbook at http://atkinscenter.com
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