Keto Escarole with Pancetta

DifficultyModerate
Yield4 servings
Prep5 mins
Cook20 mins

2.3g

Net Carbs

6.7g

Protein

15.5g

Fat

5.2g

Fiber

191

Calories

Keto Escarole with Pancetta

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:

  1. 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.
  2. 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.
  3. 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.

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