Spinach With Pancetta and Currants

Ingredients

• 2 lbs spinach
• 1 lb currant
• 1 lb pancetta
• 2 tablespoons oil

Directions

1. 1

   Trim stalks from spinach. Wash leaves and toss into an empty pot.

2. 2

   Heat spinach, turning often to prevent burning. Once spinach starts to steam, cook 3 minutes. Drain, cool and squeeze dry.

3. 3

   Cover currants in boiling water, and let stand 5 minutes; drain.

4. 4

   Chop pancetta and fry in oil until the fat renders and the pancetta begins to crisp.

5. 5

   Roughly chop spinach. Add spinach and currants to pan; toss and cook until heated through.