Sauteed Spinach with Pancetta

• 2 pounds spinach, coarse stems removed
• 1 ounce pancetta, cut into 1/4-inch dice (3 tablespoons)
• 1/2 tablespoon olive oil

1. Cook spinach in 1 inch of boiling salted water in a large pot, stirring occasionally, until wilted, about 2 minutes.
2. Drain in a colander and rinse under cold running water until cool.
3. Squeeze handfuls of spinach to remove excess moisture.
4. Cook pancetta in oil in a skillet over moderately high heat, stirring, until browned, about 3 minutes.
5. Add spinach and salt and pepper to taste and cook over moderate heat, stirring, until heated through.

spinach, pancetta, olive oil

Taken from www.epicurious.com/recipes/food/views/sauteed-spinach-with-pancetta-104648 (may not work)