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

1. 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