SAUTEED BABY SPINACH WITH PANCETTA (for four)
½ tablespoon olive oil
1 ounce pancetta, cut into ¼ inch dice (3 tablespoons)
2 pounds baby spinach, washed well under cold running water and spun dry
salt and pepper to taste
- Heat olive oil in a large, heavy skillet over moderately heat until hot but not smoking. Add pancetta, and cook, stirring, until browned, about 3 minutes. Add spinach by the handful, stirring, and cook until just wilted and bright green, 2 to 3 minutes. Season with salt and pepper.
adapted from Gourmet Magazine, February, 2001