Spinach With Pancetta and Currants

• 2 lbs spinach
• 1 lb currants
• 1 lb pancetta
• 2 tablespoons oil

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

spinach, currants, pancetta, oil

Taken from www.food.com/recipe/spinach-with-pancetta-and-currants-321417 (may not work)