Sautéed Spinach with Pancetta and Dried Cranberries

Sweet cranberries and crispy pancetta dress up this quick spinach side dish.

Sautéed Spinach with Pancetta and Dried Cranberries

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ½

    pound thinly sliced pancetta, cut into thin strips

  • 1

    tablespoon extra-virgin olive oil

  • 1

    cup dried cranberries, chopped

  • 1

    small shallot, minced

  • pounds baby spinach

  • Kosher salt

  • Freshly ground pepper


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.


Facebook Conversations