Wilted Frisée with Pancetta and Chestnuts

Wilted Frisée with Pancetta and ChestnutsRecipe
Photo: Annabelle Breakey; Styling: Emma Star Jensen


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.


Serves 6 to 8
Total time: 25 Minutes

Recipe from


Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 212
Caloriesfromfat 59 %
Protein 5.8 g
Fat 14 g
Satfat 3.3 g
Carbohydrate 17 g
Fiber 0.0 g
Sodium 537 mg
Cholesterol 19 mg


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


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

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.

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

*Find at well-stocked grocery stores.