Spinach with Pancetta, White Beans, and Balsamic Vinegar

Name: Spinach with Pancetta, White Beans, and Balsamic Vinegar
Ingredients: 1 tablespoon, olive oil; 4 ounces, pancetta or bacon, cut into 1/4-inch pieces; 3 large cloves, garlic, minced (about 2 tablespons); 1 (15-ounce) can, cannellini beans, Great Northern, or white kidney beans, drained and rinsed; 3 bags, fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves; , Salt and ground black pepper; 1 tablespoon, balsamic vinegar

Side Dishes
Beans
Pork
Vegetables
Quick

Appears in Cook's Illustrated March/April 2000

We discover that thick, tough supermarket spinach is often superior to delicate flat-leaf spinach when used in side dishes.

SERVES 6 to 8

TIME 25 minutes

Why This Recipe Works

This is a members' feature.