SPINACH WITH PANCETTA, WHITE BEANS, AND BALSAMIC VINEGAR

By LaLaCooks

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta or bacon, cut into 1/4-inch pieces
• 3 large cloves garlic , minced (about 2 tablespons)
• 1 can (15 ounces) cannellini beans , Great Northern, or white kidney beans, drained and rinsed
• 3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
• 1 tablespoon balsamic vinegar

Details

Servings 6
Adapted from cooksillustrated.com

Preparation

Step 1

Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add pancetta or bacon and sauté until crisp, 5 to 6 minutes. Remove pancetta or bacon with slotted spoon to paper towel-lined plate. Add garlic to oil; sauté until light golden and fragrant, about 30 sec.onds. Add beans and spinach; toss to combine with oil and garlic. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, and add vinegar and pancetta or bacon