Spinach with Pancetta, White Beans, and Balsamic Vinegar
By America's Test KitchenPublished on October 4, 2011
Time
25 minutes
Yield
Serves 6 to 8
Ingredients
1 tablespoon olive oil 4 ounces pancetta or bacon, cut into ¼-inch pieces3 large cloves garlic, minced (about 2 tablespons)1 (15-ounce) can cannellini beans, Great Northern, or white kidney beans, drained and rinsed3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leavesSalt and ground black pepper 1 tablespoon balsamic vinegar
Instructions
- Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add pancetta or bacon and sauté until crisp, 5 to 6 minutes. Remove pancetta or bacon with slotted spoon to paper towel-lined plate. Add garlic to oil; sauté until light golden and fragrant, about 30 seconds. Add beans and spinach; toss to combine with oil and garlic. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, and add vinegar and pancetta or bacon.
Time
25 minutesYield
Serves 6 to 8Ingredients
1 tablespoon olive oil
4 ounces pancetta or bacon, cut into ¼-inch pieces
3 large cloves garlic, minced (about 2 tablespons)
1 (15-ounce) can cannellini beans, Great Northern, or white kidney beans, drained and rinsed
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
1 tablespoon balsamic vinegar
Ingredients
1 tablespoon olive oil
4 ounces pancetta or bacon, cut into ¼-inch pieces
3 large cloves garlic, minced (about 2 tablespons)
1 (15-ounce) can cannellini beans, Great Northern, or white kidney beans, drained and rinsed
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
1 tablespoon balsamic vinegar
Ingredients
1 tablespoon olive oil
4 ounces pancetta or bacon, cut into ¼-inch pieces
3 large cloves garlic, minced (about 2 tablespons)
1 (15-ounce) can cannellini beans, Great Northern, or white kidney beans, drained and rinsed
3 bags fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves
Salt and ground black pepper
1 tablespoon balsamic vinegar
Why This Recipe Works
We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little damp from washing, into a pot with a small amount of hot fat over medium-high heat and covered the pot. The water clinging to the leaves was all that was required to cook them, breaking down the huge volume of raw leaves to a manageable quantity of cooked spinach in just three to five minutes.
Instructions
- Heat oil in large Dutch oven or stockpot over medium heat until shimmering; add pancetta or bacon and sauté until crisp, 5 to 6 minutes. Remove pancetta or bacon with slotted spoon to paper towel-lined plate. Add garlic to oil; sauté until light golden and fragrant, about 30 seconds. Add beans and spinach; toss to combine with oil and garlic. Cover pot, increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, 3 to 5 minutes. Off heat, season with salt and pepper, and add vinegar and pancetta or bacon.
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