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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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Average: 3.5 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 178 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 14.5 mg4.8%

Sodium 465.6 mg19.4%

Total Carbohydrates 12 g4.1%

Dietary Fiber 5.5 g21.9%

Sugars 2.7 g

Protein 6 g12.9%

Vitamin A 62.2% Vitamin C 24.6%

Calcium 9.6% Iron 8.5%

*Based on a 2000 Calorie diet

Wegmans Escarole With Pancetta Recipe Video