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Spinach With Pancetta and Currants

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“From an SCA feast.”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim stalks from spinach. Wash leaves and toss into an empty pot.
  2. Heat spinach, turning often to prevent burning. Once spinach starts to steam, cook 3 minutes. Drain, cool and squeeze dry.
  3. Cover currants in boiling water, and let stand 5 minutes; drain.
  4. Chop pancetta and fry in oil until the fat renders and the pancetta begins to crisp.
  5. Roughly chop spinach. Add spinach and currants to pan; toss and cook until heated through.

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