Sautéed Spinach with Pancetta and Dried Cranberries

Sweet cranberries and crispy pancetta dress up this quick spinach side dish.

  • Total Time:
  • Servings: 10 to 12

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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

How to make this recipe

  1. 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.

Contributed By Photo © Con Poulos Published November 2013





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