Spinach with Pancetta, White Beans, and Balsamic Vinegar
0 comments
Appears in Cook's Illustrated March/April 2000
We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.
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 d...
