Instructions: In a large skillet over medium heat, cook pancetta until the fat melts. Discard all but 2 tablespoons of fat. Add oil and onion; cook 5 minutes, until onion is softened. Add garlic and cook 1 minute more.

Add escarole, salt, and pepper; mix well. 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.

This recipe yields 4 servings.

Description: "Escarole, along with radicchio and endive, is a chicory. Its slightly bitter flavor mellows when cooked. If you cant find pancetta, you may substitute regular bacon."

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