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Ingredients
2 lemons, thinly sliced
2 cups water
2 tablespoons sugar
1 teaspoon salt
2 cloves garlic, roasted, peeled and chopped
¼ pound pancetta, cut into small dice
4 cups steamed spinach
1 teaspoon fresh ground pepper
Nutritional analysis per serving (4 servings)
12 grams carbs; 19 milligrams cholesterol; 159 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 2 grams fiber; 528 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sliced lemons, water, sugar and salt in a saucepan. Simmer until the lemons are tender, about 20 minutes. Put the lemons, their liquid and garlic in a blender or food processor. Puree until smooth. Transfer to a large glass or ceramic bowl. Set aside.
- Step 2
Render the pancetta in a cast-iron skillet over medium heat until golden brown. Using a slotted spoon, take the pancetta out of the pan and drain on paper towels. Pour out all but 1 tablespoon of the fat. Add the spinach to the skillet. Saute over high heat until the spinach is warmed, about 5 minutes. Add the spinach to the lemon sauce and toss. Season with pepper.
Private Notes