Spinach and Chickpeas with Bacon
Serves 4
Ingredients
3 slices thick cut bacon (I use turkey bacon)
3 TB extra-virgin olive oil
1 (15-oz) can chickpeas, rinsed
1/4 teaspoon dried hot red pepper flakes
8 cups baby spinach (6 oz) minus tough stems
1 clove garlic, minced
Instructions
Bring 3-quart pot filled 3/4 with 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 slices in a 12-inch heavy skillet over moderate heat, stirring until brown, 3-4
minutes. Stir in spinach and garlic and saute, stirring until spinach is wilted. Season w/ salt and pepper and drizzle with remaining TB oil.
