Rapini with Pancetta

• 1 teaspoon olive oil
• 1 cup diced pancetta
• 1 tablespoon butter
• 2 bunches rapini, trimmed, washed and each bunch cut into thirds (about 2 inches in length)
• ¼ cup chicken stock or vegetable stock
• Salt and black pepper, to taste

1. Heat a PADERNO Classic Non-Stick 9.5-inch Fry Pan over medium-high heat; add the oil. Sauté the pancetta 3 to 5 minutes.

2. Add the butter; when melted, add the rapini. Cook over medium-high heat, stirring often, for 5 minutes.

3. Add stock; cover and bring to a boil. Cook until rapini is bright green, softened on the outside and still slightly crunchy inside, about 5 minutes. Season to taste with salt and pepper.

Tip: Serve as a side dish with roasted chicken, steak or salmon.