Sauteed Spinach with Bacon
- 2 pounds spinach, coarse stems removed
- 1 ounce slab bacon, cut into 1/4-inch dice (3 tablespoons)
- 1/2 tablespoon olive oil
Cook spinach in 1 inch of boiling salted water in a large pot, stirring occasionally, until wilted, about 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze handfuls of spinach to remove excess moisture. Cook pancetta in oil in a skillet over moderately high heat, stirring, until browned, about 3 minutes. Add spinach and salt and pepper to taste and cook over moderate heat, stirring, until heated through.
Recipe courtesy of Gourmet Magazine