Ingredients
2 lbs spinach, chopped
2 oz pancetta, chopped
1 medium onion, small chop
3 cloves garlic, minced
2 Tbsp chopped crystallized ginger
2 Tbsp white wine
1 Tbsp butter
Preparation
Rinse spinach; place in Dutch oven with 2 tablespoons water. Cover and cook over medium heat, stirring once or twice, for 6 to 7 minutes, or until it is wilted, drain well in a colander. Heat a medium-size skillet over medium heat; add pancetta, onion and garlic. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add ginger and cook an additional 3 minutes, stirring constantly. Add drained spinach and return skillet to heat and add wine, scraping pan to deglaze. Stir in butter and serve.
