(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
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
Freshly ground pepper
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.
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