Spinach with Pancetta, White Beans, and Balsamic Vinegar | America's Test Kitchen

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