Wednesday, February 8, 2012

Escarole & Pancetta Salad

We got a few emails today asking for meals that truly took less than 15 minutes to make from start to finish. We understand how frustrating it is to work a long day for someone who we sometimes hate, only to sit in traffic for hours to get home and have to make dinner for either yourself or the family.
Sometimes simplicity is the key to sanity and in this instance, simple reigns Supreme.
This salad is a quick and easy meal that can be eaten by itself or alongside a steak, fish, chicken breast or even some warmed up leftovers from the lunch you couldn’t finish at work today (cause you way too busy slaving right though your lunch break right?)

3 TBS Diced Pancetta
2 TBS Olive Oil
4 Garlic Cloves (Smashed on a cutting board by a skillet)
! Head Chopped Escarole
Fresh Ground Black Pepper

Cook 3 TBS diced pancetta in a skillet over medium heat until crisp; remove and drain on paper towels.
Add 2 TBS olive oil and 4 smashed garlic cloves to the skillet; cook the garlic for about 1 - 2 minutes.
Add the chopped escarole and cook, tossing, until wilted, about 5 minutes.
Toss back in the Pancetta and season with Black Pepper.

Serve and Enjoy.

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