Sauteed Escarole with Pancetta

1. 1

   Wash the escarole under cold water, leaf by leaf, to rid it of all grit.

2. 2

   Discard any bruised or blemished leaves.

3. 3

   Tear the leaves into 2-inch pieces.

4. 4

   Bring 4 quarts of water to a wiling boil in a large saucepan.

5. 5

   In 2 or 3 batches, parboil escarole for 1 minute and immediately refresh it under cold water to stop the cooking process.

6. 6

   When all the escarole is done and cool enough to handle, squeeze out the excess moisture with your hands and set aside.

7. 7

   Place the butter and pancetta in a 9-inch skillet.

8. 8

   Saute until the pancetta is crisp.

9. 9

   Turn the burner off.

10. 10

    Allow to cool for 45 seconds, and then add the garlic.

11. 11

    Saute for about 30 seconds.

12. 12

    Add the escarole, 1/2 teaspoon salt and 1/4 teaspoon pepper.

13. 13

    Saute for about 3 to 4 minutes, or until the escarole is tender and hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.