Keto Escarole with Pancetta Recipe


Atkins Keto Escarole with Pancetta
2.3g
Net Carbs
Prep Time: 5 Minutes
Style:Italian
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.7g

Protein

15.5g

Fat

5.2g

Fiber

191.8cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 1/2 tsp SALT Morton Salt, Inc.
  • 1 tsp GARLIC Iberia Foods Corporation
  • 3 oz Natural Pancetta
  • 1 small Onions
  • 16 oz ESCAROLE Walter P. Rawl & Sons, Inc.
  • 1 tablespoon EXTRA VIRGIN OLIVE OIL Salov North America Corp.
  • 0 1/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.

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.

Cooking Tip

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