Sauteed Spinach with Pancetta and Dried Cranberries

• 1/2 pound thinly sliced pancetta, cut into thin strips
• 1 tablespoon extra-virgin olive oil
• 1 cup dried cranberries, chopped
• 1 small shallot, minced
• 2 1/2 pounds baby spinach
• Kosher salt
• Freshly ground pepper

1. In a large saucepan, cook the pancetta in the oil over moderately high heat until browned, about 6 minutes.
2. Add the dried cranberries and shallot and cook, stirring, until the shallot just starts to brown, 4 minutes.
3. Stir in the spinach in large handfuls, letting each batch wilt slightly before adding more.
4. Cook, tossing, until all of the spinach is wilted, 3 to 5 minutes.
5. Season with salt and pepper, transfer to a bowl and serve.

pancetta, extravirgin olive oil, cranberries, shallot, baby spinach, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/sauteed-spinach-pancetta-and-dried-cranberries (may not work)