Sautéed Spinach with Pancetta
This quick and easy Sautéed Spinach with Pancetta is a savory, flavorful and incredibly nutritious side dish that's ready in under 15 minutes.
Servings 6
Ingredients
- 20 ounces baby spinach
- 4 ounces pancetta, diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a large skillet to medium and add in the pancetta.
- Sauté until crisp, then remove and set aside on paper towels to drain. Leave behind the drippings from the pancetta.
- Add in the butter and garlic, then sauté for about 20 seconds, making sure you don’t brown it.
- Add in the spinach and toss using tongs. Add in the salt and pepper, continue tossing until all the spinach has wilted nicely. Cook the spinach in batches, making sure to constantly turn the spinach as it wilts.
- Add the crispy pancetta back in, toss and it’s ready to serve.
Recipe Notes
If you can't find pancetta, you can use bacon instead. Just be sure to remove some of the fat, since your bacon will likely render more fat.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Sautéed Spinach with Pancetta
Amount per Serving
Calories
96
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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