Sautéed Arugula with Pancetta and Garlic

  • 1 garlic clove, crushed
  • 2 ounces pancetta, diced
  • 1 tablespoon extra-virgin olive oil, if needed
  • 4 cups loosely packed large-leafed arugula (about 2 bunches), rinsed, drained but not dried
  • Kosher or sea salt and freshly cracked black pepper

Sauté the garlic and pancetta in a large skillet over medium-high heat until they begin to crisp and turn golden. If the pancetta is lean and renders little fat, add the olive oil. Add the arugula and cook, turning occasionally, until the leaves wilt, 3 to 5 minutes. Season to taste with salt and pepper and serve.

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