Sauteed spinach with pancetta and shallots

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Makes

3 to 4 Servings


Instructions

  • Cut 6 slices of pancetta into thick pieces. Place in a large frying pan and set over medium-high. Cook, stirring occasionally, until crisp, about 3 min. Add 1 tbsp (15 mL) olive oil, then 1 finely chopped shallot or 2 minced garlic cloves. Stir until shallot softens slightly, 1 to 2 min. Add an 8-oz (227-g) bag fresh spinach or 1 large or 2 small bunches, trimmed. Stir until wilted, about 3 min. Pan will be very full, so you may need to add spinach gradually. Squeeze 1 tbsp (15 mL) juice from a lemon overtop. Stir to mix.

Nutrition (per serving)

  • Calories
  • 198,
  • Protein
  • 5 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 19 g,
  • Fibre
  • 1 g,
  • Sodium
  • 251 mg.