• ½ POUND CURLY ENDIVE, CLEANED AND CUT INTO LARGE PIECES
• 4 OZ. PANCETTA FINELY CHOPPED
• 3 GARLIC CLOVES
• 10 SPRIGS ITALIAN PARSLEY, LEAVES ONLY, FINELY CHOPPED
• 2 T. olive oil
• Salt and pepper

Soak endive in bowl of ice for ½ hour.  Drain and dry. Place
oil in medium skillet.  When warm, add chopped pancetta, garlic and parsley until all the fat in the pancetta is rendered-about five minutes.  Stir constantly with
wooden spoon.  Season with salt and pepper.  When ready immediately pour over
endive, mix well and serve.  You can use Kale or arugula with this also, but the endive is the best.