Categories: Sides
Ingredients
- 8 oz. chopped pancetta
- 1 tbsp. olive oil
- 1 onion, sliced
- 3 garlic cloves, sliced
- 3 heads escarole, chopped
- Salt and pepper
- 3/4 cup white wine
Directions
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Cook pancetta in a large pot over medium-high heat with olive oil until crisp, 6-8 minutes. Transfer to a bowl. Add onion and garlic to the pot and cook, stirring, until browned, 8-10 minutes; add to the pancetta. Increase the heat to high; add escarole, press down and cook, undisturbed, 4 minutes. Toss, season with salt and pepper and continue to cook, stirring, until wilted, 5 minutes. Reduce the heat to medium high; stir in white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and cook until the escarole is tender, 6 minutes. Season with salt and pepper.