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[Obesity Discussion]

ESCAROLE WITH PANCETTA

Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:20:00

Calories: 91
Fat: 7 grams
Protein: 3 grams
Carbohydrates: 4 grams
Fiber: 2 grams
Net Carbs: 2 grams
3 ounces pancetta (Italian bacon), cut into 1/3-inch dice
1 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 small onion, finely chopped
1 head escarole (about 6 cups), coarsely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
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. Add escarole, salt, and
pepper; mix well. Cover and cook 10 minutes, until
escarole is wilted. Remove cover, raise heat to mediumhigh,
and cook to evaporate most of the liquid, about 5
minutes.
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.

Atkins - Escarole with Pancetta

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