Recipe: Sauteed Spinach with Pancetta and Dried Cranberries
(CBS News) Reprinted courtesy of Food & Wine Magazine.
Sweet cranberries and crispy pancetta dress up this quick spinach side dish, contributed by Maria Helm Sinskey.
Sauteed Spinach with
Pancetta and Dried Cranberries
Serves 10 to 12
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
Directions:
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.
For more info:
See more recipes from "Sunday Morning"'s 2013 "Food Issue"