Zuppa di Scarola

Thoroughly wash the Escarole leaves, trim any tough outer parts, and chop them into 2-3 cm pieces.

In a large, heavy-bottomed pot or Dutch oven, heat the Extra-virgin olive oil over medium heat. Add the Pancetta and render it until crispy, about 5-7 minutes. Remove the crispy Pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the Garlic and Red pepper flakes to the pot and sauté for 1-2 minutes until fragrant, being careful not to burn the Garlic.