Spinach with Pancetta, White Beans, and Balsamic Vinegar

Name: Spinach with Pancetta, White Beans, and Balsamic Vinegar
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, olive oil; 4 ounces, pancetta or bacon, cut into 1/4-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

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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.

SERVES6 to 8

TIME25 minutes

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...

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