Eosinophilic Esophagitis Friendly One-Pan Pancetta and White Bean
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Learn more →Ingredients
4 servings
- 4 oz pancetta, cut into ¼-inch cubes
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- ½ tsp red pepper flakes
- 2 sprigs fresh rosemary
- ½ cup dry white wine
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 4 cups baby spinach or roughly chopped lacinato kale
- 1 tsp lemon zest
- salt and pepper, to taste
For serving
- 2 tbsp extra-virgin olive oil, for finishing
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Place the pancetta in a cold 12-inch skillet, then set over medium heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is deep golden and crispy, about 8–10 minutes. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the pan.
- 2
Add the olive oil to the skillet and return to medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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