Escarole with Pancetta

(Net Carbs: 2 grams, Protein: 3.5 grams)
By: atkins.com

• 3 ounces pancetta (Italian bacon), cut into 1/3-inch dice
• 1 tablespoons extra virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 small onion, finely chopped
• 1 head escarole (about 6 cups), coarsely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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.