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