Keto Escarole with Pancetta
2.3g
Net Carbs
6.7g
Protein
15.5g
Fat
5.2g
Fiber
191
Calories
Ingredients:
- 3 ounces Natural Pancetta
- 1 teaspoon Garlic
- 1 tablespoon Extra Virgin Olive Oil
- 16 ounces Escarole
- 1 small Onion
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Directions:
- In a large skillet over medium heat, cook pancetta until the fat melts. Discard all but 2 tablespoons of fat. Chop the onion and mince the garlic; set them aside.
- Add oil and onion; cook 5 minutes, until onion is softened. Add minced 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.
