Sauteed Spinach with Crisp Pancetta


  • 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.
  2. Add pancetta; cook until crisp, 4 to 6 minutes.
  3. With a slotted spoon, transfer pancetta to a paper-towel-lined plate; reserve fat in skillet.
  4. Add as much spinach as will fit in skillet; season with salt and pepper.
  5. Cook, tossing spinach and adding more as it wilts.
  6. Continue to cook until tender, about 2 minutes.
  7. Remove from heat, and pour off excess liquid; stir in lemon juice.
  8. Top with pancetta.

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