- 140–150g (5oz) pancetta, chopped
- 400–500g (1lb) spinach leaves, washed
- Cook the chopped pancetta in a frying pan until cooked.
- Add in the spinach and cook on medium heat until the spinach is wilted.
One of the benefits of being back in the UK is the ability to pick up cheap tea, pate, and even pancetta in local small grocery stores. Apparently pancetta is an essential ingredient in the UK! But if you can’t find pancetta easily, then just use bacon instead for this recipe.
I started by cooking the chopped pancetta (you don’t need any oils – just put the chopped pancetta into the pan). Then I added in the spinach and cooked it down on a medium heat. And that’s it!Print