About
These rich and flavorsome kalamata olives are pan fried with diced pancetta, fresh thyme, aromatic garlic and tender baby spinach until tender and golden.
This is a quick and easy side dish rich in fats and low carb vegetables, simple to prepare and full of flavor.
This makes a great accompaniment to pork, chicken or fish dishes and is a perfect BBQ side.
Ingredients
- 3 cup baby spinach
- 2 ounce diced pancetta by waitrose
- 2 teaspoon, chopped thyme, fresh
- 1 tablespoon olive oil
- 1 clove garlic
- 1 cup black olives
Instructions
- Heat the olive oil in a large skillet over a low/medium heat. Thinly slice the garlic and add to the skillet, sweating gently until tender and fragrant.
- Add the olives and fresh thyme leaves. Stir well to combine and pan fry over a medium heat for 2 minutes.
- Add the diced pancetta and stir well. Continue to cook over a medium heat for a further 3-4 minutes until the pancetta is cooked through and browned all over.
- Add the spinach leaves and stir, cooking until the leaves are just wilted. Serve hot.
Nutrition Facts
- Servings: 4
- Calories: 136.0kcal/569.2kJ (per serving)
- Fat: 12.6g (per serving)
- Carbs: 3.8g (per serving)
- Protein: 3.6g (per serving)
