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Sauteed Spinach with Crisp Pancetta


Tender spinach tastes even better when topped with crumbled pancetta.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2009


  • 6 thin slices pancetta or 2 slices bacon, chopped
  • 3 bunches flat-leaf spinach (about 2 1/2 pounds total), trimmed
  • Coarse salt and ground pepper
  • 1 teaspoon fresh lemon juice


  1. Heat a large skillet over medium. Add pancetta; cook until crisp, 4 to 6 minutes. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.

  2. Add as much spinach as will fit in skillet; season with salt and pepper. Cook, tossing spinach and adding more as it wilts. Continue to cook until tender, about 2 minutes. Remove from heat, and pour off excess liquid; stir in lemon juice. Top with pancetta.

Reviews Add a comment

  • krisx2
    25 AUG, 2011
    Great recipe! Love the bacon and lemon!
  • MarthaandMeBlogger
    16 MAR, 2009
    I made this and it is great! You can see my results