Sauteed Spinach with Pancetta and Crispy Slivered Garlic

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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4 to 5 tablespoons extra-virgin olive oil

8 large cloves garlic, very thinly sliced 

Kosher salt 

4 ounces pancetta, cubed 

3/4 pound spinach leaves

1 tablespoon apple cider vinegar 


  1. Gently heat the olive oil in a small skillet over medium-low heat and add the garlic slices. Cook, stirring with a slotted spoon so the garlic slices gently cook and become crispy, and remove them as they brown. Drain on a kitchen towel and sprinkle with salt.
  2. Heat a couple of spoonfuls of the oil from the garlic in a large skillet over medium heat and add the pancetta. Cook until the pancetta becomes crispy, then remove with a slotted spoon and set aside. Add the spinach to the same skillet and season with salt. Toss lightly so the spinach gets coated with the oil and wilts slightly, about 1 minute. (The spinach should only be partially wilted and still appear somewhat raw.)
  3. Pour off any water that might accumulate in the bottom of the skillet and stir in the vinegar and pancetta. Transfer to a serving bowl and top with the garlic chips. Serve immediately.