Wilted spinach with pancetta and red onion


  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 servings
*PLUS Cooking time: 6 minutes


  • 4 slices pancetta, or 2 slices bacon

  • 1 small red onion, or 1/2 large red onion

  • 284-g bag baby spinach, about 7 cups

  • generous pinch salt

  • generous pinch freshly ground black pepper


  • Slice pancetta into long 1/4-inch- (0.5-cm-) wide strips. If using bacon, slice into 1/2-inch (1-cm) pieces. Heat a large non-stick frying pan over medium heat. Add pancetta. Cook, stirring occasionally, until lightly browned, from 1 to 2 minutes. If using bacon, cook, stirring occasionally, until nearly crisp, from 3 to 4 minutes. Meanwhile, slice onion in half lengthwise. Place both halves, cut-side down, on a cutting board and slice about 1/4 inch (0.5 cm) thick. Add to frying pan and cook, stirring occasionally, until soft, from 4 to 5 more minutes. If mixture becomes dry, add a little olive oil. Add spinach and stir just until wilted, about 1 minute. If pan will not hold all of spinach, add half and stir continuously just until wilted enough so that you can stir in remaining spinach. Stir in salt and pepper, then immediately turn mixture onto a plate. It will continue to cook a little. Serve with Thai tenderloin, pan-roasted fish or roast chicken.

Nutrition (per serving)

Calories 98, Protein 3.6g, Carbohydrates 7g, Fat 6.8g, Fibre 2.6g.