Edamame, Broccoli and Pancetta with Shallots

Bless the Italians for their cured, salty pork products. Ask the butcher for a nice thick cut of panchetta (the Italian version of bacon), and dice into small pieces. You’ll want to reserve about a tablespoon of the panchetta goodness (grease).

4 cups edamame (shelled and thawed)
2 cups broccoli (torn into small, bite sized, florets)
4 shallots (cut into slices)
4 oz panchetta, 1 tablespoon grease reserved
2 cloves garlic (minced)
3 tablespoons olive oil
salt/pepper to taste

Heat 1 tablespoon of olive oil in a skillet on medium heat; cook pancetta until browned, about 5-8 minutes to desired crispy-ness. Reserve about 1 tablespoon of pancetta grease, draining the rest. In the same pan, reheat pancetta oil to medium and saute shallots about 7 minutes, until translucent and almost browning. Add broccoli, cook another 5 minutes, add garlic, cook 1 minute longer, continually stirring.  Salt/pepper to taste giving a few more mixes in the skillet. Transfer to a large mixing bowl and toss with edamame. Dress with remaining 2 tablespoons of olive oil, salt/pepper again if needed and serve.