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Sautéed Spinach with Pancetta and Dried Cranberries
© Con Poulos

Sautéed Spinach with Pancetta and Dried Cranberries

  • SERVINGS: 10 to 12
  • FAST

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

  1. 1/2 pound thinly sliced pancetta, cut into thin strips
  2. 1 tablespoon extra-virgin olive oil
  3. 1 cup dried cranberries, chopped
  4. 1 small shallot, minced
  5. 2 1/2 pounds baby spinach
  6. Kosher salt
  7. Freshly ground pepper
  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.