I was rummaging through my pantry and fridge one evening, trying to come up with an accompaniment for the pork chops I was cooking. This dish fit the bill, with creamy beans, salty pancetta, and bright color from the spinach. A winning combination on the fly!
· 2 tablespoons olive oil
· 4 ounces pancetta or smoky bacon, cut into 1/2-inch dice
· 3 garlic cloves, minced
· 1 (28-ounce) can cannellini beans, rinsed and drained
· 6 cups baby spinach
· 1/4 teaspoon salt
· Freshly ground black pepper