Spinach and Chickpeas with Bacon
Ingredients
- 3 slices thick-cut bacon
- 3 tablespoons extra-virgin olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 teaspoon dried hot red pepper flakes
- 8 cups baby spinach (6 ounces), tough stems discarded
- 1 garlic clove, minced
Instructions
* Bring 3-quart pot 3/4 full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
* Cook bacon in a 12-inch heavy skillet over moderate heat, stirring until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas and red pepper flakes to skillet and sauté over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
* Makes 4 servings.
Source: Gourmet, February 2000.
* Cook bacon in a 12-inch heavy skillet over moderate heat, stirring until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas and red pepper flakes to skillet and sauté over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.
* Makes 4 servings.
Source: Gourmet, February 2000.
Recipe Info
Views
84
Date
January 9, 2006
Categories
Vegetables