Sautéed Spinach with Pancetta and Dried Cranberries

[nverland]

Sautéed Spinach with Pancetta and Dried Cranberries

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.

Comments

[princesslanie.livejournal.com]

sounds yummy. saving this for when i have exta money for the pancetta