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

Name: 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

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We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

Keywords

Side Dishes
Pork
Quick
Vegetables
Beans

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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