Spinach with Crispy Pancetta and Shallots
Spinach with pancetta is a classic Italian way to prepare spinach. This easy spinach recipe is perfect as a side dish during the week or for the holidays.
Servings: 4 servings
Ingredients
- 16 oz large leaf spinach stems removed and coarse chopped
- 4 oz diced pancetta
- 2 tablespoon olive oil
- 2 tablespoon butter
- 1 shallot finely diced
- 1 lemon for squeezing over top at the end
- ⅛ teaspoon kosher salt or to taste
Instructions
- In a large heavy bottom pot over medium heat add your butter, olive oil, shallots, and pancetta then cook until the pancetta is very crispy.2 tablespoon olive oil, 2 tablespoon butter, 1 shallot finely diced, 4 oz diced pancetta
- Now add your baby spinach to the pot and mix well making sure to coat your spinach in the pancetta and olive oil mixture and cook until your spinach just begins to wilt.16 oz large leaf spinach
- Remove from heat.
- Now add your salt and toss your spinach around in the pan again just to make sure you get all of the bits of pancetta and shallot from the bottom of the pan incorporated into your spinach.⅛ teaspoon kosher salt or to taste
- Now squeeze ½ of your lemon over the spinach and toss again.1 lemon
- Pour into a serving bowl making sure to get all of the yummy juices and bits of pancetta and shallots at the bottom.
- Enjoy
Nutrition
Calories: 264kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 344mg | Potassium: 729mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10900IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 3mg
Nutrition Values are estimates only.
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