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Sautéed Spinach with Pancetta

Source of Recipe


Gourmet, February 2001






List of Ingredients



• 2 lbs. spinach, coarse stems removed
  
• 1 ounce pancetta, cut into 1/4-inch dice (3 Tbsp)
  
• 1/2 Tbsp olive oil
  






Instructions



1. Cook spinach in 1 inch of boiling salted water in a large pot, stirring occasionally until wilted, about 2 minutes.
   
   
2. Drain in a colander and rinse under cold running water until cool. Squeeze handfuls of spinach to remove excess moisture.
   
   
3. Cook pancetta in oil in a skillet over moderately high heat, stirring, until browned, about 3 minutes. Add spinach and salt and pepper to taste, and cook over moderate heat, stirring, until heated through.
   
   Makes 4 servings.