RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2669
| View Recipe |
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| Recipe Name: |
Sautéed Spinach with Pancetta and Dried Cranberries |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-11-24
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Sweet cranberries and crispy pancetta dress up this quick spinach side dish.
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Ingredients:
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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. |
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| Nutrition per Serving: |
| Calories: |
134 |
Total Carbs: |
21.3 |
Net Carbs: |
20.5 |
| Cholesterol: |
16.7 |
Fat: |
7.1 |
Protein: |
3.33 |
| Fiber: |
0.88 |
Sodium: |
348.00 |
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