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
KEY: Fall, Winter, Christmas, Thanksgiving, Salads, Side Dishes, Basic/Easy, Fast, Gluten-Free, Staff Favorites, Dinner

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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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492340 recipes/sauteed-spinach-pancetta-and-dried-cranberries 2013-12-06 Maria Helm Sinskey fall|winter|christmas|thanksgiving|salads|side-dishes|10|12|basic-easy|fast|gluten-free|staff-favorite|weeknight-dinner november-2013 recipes,sauteed-spinach-pancetta-and-dried-cranberries 492340
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