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Wegmans Escarole With Pancetta

Wegmans Chef Nella Neeck shows how high-quality convenience ingredients (chopped greens, pancetta, and our awesome culinary stock) get this versatile dish off to a flying start. Great with roasted chicken and pork!
  Olive oil 2 Tablespoon (Wegmans)
  Pancetta 4 Ounce, dice (Italian Classics Diced Pancetta (Deli Dept))
  Chopped onions 8 Ounce (Food You Feel Good About Cleaned & Cut)
  Garlic 8 Clove (40 gm), chopped finely (Food You Feel Good About Peeled)
  Crushed red pepper flakes 1 Teaspoon
  Escarole 30 Ounce, divided (Food You Feel Good About Fresh Chopped)
  Chicken stock 1 Cup (16 tbs) (Food You Feel Good About Chicken Culinary Stock)
  Salt To Taste
  Cracked black pepper To Taste

1. Add olive oil and pancetta to a saute pan and heat on medium. Saute, stirring about 5 minutes, until pancetta is browned and crispy.
2. Add onions; cook, stirring, 2 minutes. Add garlic and crushed red pepper. Cook, stirring, 1 minute.
3. Add 1/2 bag escarole, pressing down to wilt. Add chicken stock. Add remaining escarole, a little at a time, pressing to wilt. Season to taste with salt and pepper.
4. Cook, stirring, 5-8 minutes, or until tender.

5. Serve the Escarole with Pancetta warm topped with Parmigiano-Reggiano shavings if you like.

Recipe Summary

Difficulty Level: 
Cook Time: 
25 Minutes

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