Sautéed Spinach Recipe
Spinach seems to be one of those things people either love or hate. Personally, I love it raw in a salad, but have never been a fan of cooked versions, unless it was chopped up small and cooked into a soup.
The problem with that is spinach is so good for you, and I wanted to eat more of it. Enter bacon. I think it might actually be true that bacon (good, quality bacon) makes everything better. So now I’m a fan of sautéed bacon, just like that.
We like to cook this down until it gets nice and crispy on the edges, but is still a bit tender. The variety in texture really helps this dish to be more palatable to those who are otherwise turned off from cooked greens. And also, again, the bacon doesn’t hurt.
Bacon Sauteed Spinach
- 1/2 lb Bacon cut into 1" pieces
- Spinach a few big handfuls
- Salt if needed at all, to taste
- Ground Black Pepper to taste
In a large, cold skillet, add the bacon pieces. Turn heat up to medium and cook the bacon until crispy, stirring frequently to prevent burning and sticking. Remove bacon from pan with a slotted spoon and drain on paper towels.
Turn the heat down to medium-low and. Leaving the bacon fat in the pan, add the spinach. Stir frequently as it cooks. It will significantly reduce in size. If you want more, just add another handful or so.
Continue cooking down ad stirring until the edges are slightly crispy. Remove from skillet and serve hot, sprinkled with the cooked bacon bits. Season with salt and pepper, if desired.