Did you catch yesterday’s post Project: Eat More Veggies? This spinach recipe is on our new list…
We love it with fish or chicken, or any meat really. The boys will even eat it willingly if I chop it up and mix it with brown rice, and they’ve begun to choose this spinach as their second vegetable when there are several options on the dinner table.
Sauteed Spinach with Bacon
- 3-4 strips bacon, uncooked
- Fresh spinach, about one 12 oz bag (or more)
- Unrefined sea salt, to taste
- With kitchen shears, snip bacon into tiny pieces over a skillet. (I use cast iron.)
- Cook over medium heat until almost crisp.*
- Add spinach, making a large mound. (See picture below–the spinach will shrink drastically.)
- Stir a bit, turn down heat and cover with lid.
- After a few minutes, check to make sure spinach doesn’t burn. Stir.
- Add more spinach, if you like, stirring to keep the “new” spinach on the bottom, and the wilted leaves on top. Remember that spinach shrinks considerably as it cooks, so pile it on!
- When spinach is cooked to your liking,** season with salt and serve.
*You can make this with already-cooked bacon, too. I recommend sauteing the spinach in bacon drippings and adding the cooked, crumbled bacon near the end.
**The spinach in the picture shown at the top of this post is not cooked to my liking. 🙂 I snapped this picture while the spinach was still cooking, and then forgot to take another picture after it was finished.
Looking for simple & tasty veggie recipes? Check out these favorites!
Kathleen Henderson is the Yankee behind the Homestead, where she keeps up with Mr. Native Texan, three busy boys, a large dog, an assortment of chickens and an organic garden on three beautiful acres in Northern Virginia. Yankee Homestead is where she organizes her tips, tricks and resources for a healthy life. Favorite topics include real food recipes, gluten-free living, essential oils and home remedies, all things natural and nontoxic, plus mommy musings and homeschooling resources. Find out more on the About page