Spinach With Pancetta and Currants

From an SCA feast.

• Ready In: 30 mins
• Serves: 16

Ingredients

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

Directions

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