Wilted Escarole Salad

Metabolic Medical Center - Metabolic Recipes

Serves 4-6  Cook Time 8 minutes

3 Tbsp Cooked Turkey Bacon, chopped
2 Tbsp olive oil
4 garlic cloves, smashed
1 head escarole, chopped
Pepper to taste


  1. Follow cooking directions for the turkey bacon.
  2. Add olive oil and garlic to a skillet and cook for 1 minute on medium heat.
  3. Add chopped escarole and cook, tossing in the pan until just wilted, about 5 minutes.
  4. To serve, divide the escarole onto plates and sprinkle evenly with crispy turkey bacon and pepper.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes

Brussel Sprouts with Pancetta

Serves: 4 Cook Time: 17 minutes

1 pound fresh Brussels sprouts, trimmed
2 tablespoons olive oil
3 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
3/4 cup low-salt chicken broth

  1. Partially cook the Brussel sprouts in a large pot of boiling salted water, about 4 minutes.  Drain.
  2. Meanwhile, heat the oil in a heavy large skillet over medium heat.  Add pancetta and Saute until beginning to crisp, about 3 minutes.  Add the garlic and saute until pale golden, about 2 minutes.  Add the Brussel sprouts to the same skillet and saute until heated though and beginning to brown, about 5 minutes.
  3. Season with salt and pepper, to taste.  add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.  Serve.