Spinach and Chick Peas with Bacon

1. 1

   Bring a 3-quart pot three fourths full of water to a boil.

2. 2

   Add bacon and cook 2 minutes.

3. 3

   Drain bacon and rinse in cold water.

4. 4

   Pat dry and cut crosswise into 1/4-inch pieces.

5. 5

   Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned.

6. 6

   Leaving bacon in skillet, spoon off all but 1 tablespoon fat.

7. 7

   Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes.

8. 8

   Stir in spinach and garlic and saute, stirring, until spinach is wilted.

9. 9

   Season with salt and pepper and drizzle with remaining tablespoon oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.