Spinach and Chickpeas with Bacon
Serves 4

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

Bring 3-quart pot filled ¾ with water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into ¼ 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 sauté, stirring until spinach is wilted. Season w/ salt and pepper and drizzle with remaining TB oil.