Sautéed Spinach with Pancetta and Dried Cranberries

Sautéed Spinach with Pancetta and Dried Cranberries

Ingredients

•        1/2 pound thinly sliced pancetta, cut into thin strips

•        1 tablespoon extra-virgin olive oil

•        1 cup dried cranberries, chopped

•        1 small shallot, minced

•        2 1/2 pounds baby spinach

•        Kosher salt

•        Freshly ground pepper

In a large saucepan, cook the pancetta in the oil over moderately high heat until browned, about 6 minutes. Add the dried cranberries and shallot and cook, stirring, until the shallot just starts to brown, 4 minutes. Stir in the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook, tossing, until all of the spinach is wilted, 3 to 5 minutes. Season with salt and pepper, transfer to a bowl and serve.

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