SPINACH WITH PANCETTA
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 25m
Yield Four servings
Number Of Ingredients 6
Steps:
- Rinse the spinach well and drain it. Remove tough stems, center membranes and blemished leaves. There should be about 10 cups reasonably well-packed. Break the spinach into two-inch pieces
- Heat the pancetta in a skillet and cook until rendered of fat.
- Cut the onion into quarters. Cut each quarter crosswise into the thinnest possible slices. Add the onion pieces to the pancetta in the skillet. Add the spinach and cook, stirring, until it is wilted. Add salt, pepper and lemon juice and cook about one minute. Serve immediately.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 418 milligrams, Sugar 2 grams, TransFat 0 grams
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Jacky Mutloane
[email protected]I've made this dish a few times now, and it's always a success. I usually use thick-cut pancetta, and I cook it until it's nice and crispy. I also add a handful of chopped almonds to the spinach at the end, which adds a nice nutty crunch. This is a g
josh crow
[email protected]The combination of salty pancetta and tender spinach is always a winner. I added a few chopped mushrooms to the pancetta while it was cooking, which added a nice earthy flavor. I also used a mixture of baby spinach and regular spinach, which gave the
Wayne Fones
[email protected]This dish was a hit at my last dinner party! I used locally-sourced pancetta and organic spinach, which really brought out the flavors. I also added a splash of white wine to the pancetta while it was cooking, which gave it a lovely depth of flavor.