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Recipe to Print-Sautéed Spinach with Pancetta and Dried Cranberries - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Sautéed Spinach with Pancetta and Dried Cranberries - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: 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 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: No Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Sweet cranberries and crispy pancetta dress up this quick spinach side dish.

Ingredients: 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.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00