Spinach With Pancetta and Currants |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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From an SCA feast. Ingredients:
2 lbs spinach |
1 lb currants |
1 lb pancetta |
2 tablespoons oil |
Directions:
1. Trim stalks from spinach. Wash leaves and toss into an empty pot.
2. Heat spinach, turning often to prevent burning. Once spinach starts to steam, cook 3 minutes. Drain, cool and squeeze dry.
3. Cover currants in boiling water, and let stand 5 minutes; drain.
4. Chop pancetta and fry in oil until the fat renders and the pancetta begins to crisp.
5. Roughly chop spinach. Add spinach and currants to pan; toss and cook until heated through.
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