Escarole fried in bacon oil

Time: 10 min.
Complexity: easily
Servings: 4

Escarole leaves, despite all their health benefits, have a bitter flavor, which in this recipe is perfectly balanced by fried pancetta, an Italian type of bacon. Fry the pancetta slices, then sauté the sliced ​​escarole with garlic in the rendered fat until the leaves wilt and are coated in the aromatic, savory fat. This makes a quick and delicious Italian-style side dish.

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Recipe:

In a skillet, fry 3 tablespoons diced pancetta until crisp; drain on paper towels. Add 2 tablespoons olive oil and 4 crushed garlic cloves to the same skillet; cook for 1 minute. Add 1 head finely chopped escarole and cook, stirring, until wilted, about 5 minutes. Stir in the pancetta and season with pepper to taste.