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Wilted Frisée with Pancetta and Chestnuts





Yields
Serves 6 to 8



Total Time
25 mins

The trick to this side dish is to avoid over-wilting the greens; a little crunchiness adds texture. Blanching the pancetta, which reduces its saltiness, is optional--to skip this step, omit salt from the recipe.

su-Wilted Frisée with Pancetta and Chestnuts




Photo: Annabelle Breakey; Styling: Emma Star Jensen

 

 1 slice pancetta (about 1/2 in. thick; 6 oz. total), cut into 1/4-in. pieces
 1/4 cup olive oil
 3 shallots, quartered lengthwise
 1 pkg. (8 oz.) vacuum-packed chestnuts*, halved
 2 to 3 tbsp. sherry vinegar
 4 heads (about 2 lbs. total) frisée, ends trimmed and leaves torn into pieces
 1/2 teaspoon kosher salt
Step 1
1

Bring a small saucepan of water to a boil over high heat. Cook pancetta in water 45 seconds, then drain.

Step 2
2

Heat oil in a large, wide pot over medium heat. Add pancetta and shallots and cook, stirring occasionally, until well browned and crisp, about 10 minutes. Add chestnuts and cook until they start to brown, about 3 minutes more.

Step 3
3

Add vinegar, frisée, and salt, stirring to coat with oil. Remove from heat and immediately transfer to a serving bowl.

Step 4
4

*Find at well-stocked grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories212
% Daily Value *
Total Fat 14g18%

Saturated Fat 3.3g17%
Cholesterol 19mg7%
Sodium 537mg24%
Total Carbohydrate 17g7%

Dietary Fiber 0.0g0%
Protein 5.8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.