Spinach With Pancetta

• 1 1/4 pounds spinach in bulk or 3/4 pound spinach packaged in plastic
• 23 cup (about 1/4 pound) small cubes of pancetta, unsmoked Italian bacon, available in Italian food shops, or use smoked lean bacon
• 1 small red onion, peeled
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 teaspoon freshly squeezed lemon juice

1. Rinse the spinach well and drain it.
2. Remove tough stems, center membranes and blemished leaves.
3. There should be about 10 cups reasonably well-packed.
4. Break the spinach into two-inch pieces
5. Heat the pancetta in a skillet and cook until rendered of fat.
6. Cut the onion into quarters.
7. Cut each quarter crosswise into the thinnest possible slices.
8. Add the onion pieces to the pancetta in the skillet.
9. Add the spinach and cook, stirring, until it is wilted.
10. Add salt, pepper and lemon juice and cook about one minute.
11. Serve immediately.

pancetta, red onion, salt, freshly ground pepper, freshly squeezed lemon juice

Taken from cooking.nytimes.com/recipes/2780 (may not work)