Smokey Spinach

This is a truly simple recipe that can be whipped up as a side dish or main course in about 25 minutes.

1 lb. thick cut bacon

1 large bag fresh whole spinach leafs (approximately 1lb)

1 large onion, chunky chopped

4 cloves garlic, chopped fine

¼ t pepper

Salt to taste*

In a large fry pan, cook the bacon on medium heat. Some people like to eat their bacon extra crispy—I don’t recommend that for this recipe, rather, keep close watch on your bacon to achieve nicely browned bacon without the blackened crisp.
Chop the onion and garlic.
Once the bacon has started to brown and leak grease to coat the pan bottom (about 10 minutes), add onion and garlic and cover with the bacon grease, stirring occasionally and cook until onion begins to wilt (about 3 minutes).
Turn the heat down to medium low. Fill pan with about half the spinach, mix to combine all ingredients with the bacon grease, and cover the pan for about 2 minutes.
Check spinach—it should have wilted down to half its size.
Add remaining spinach and pepper, mix to combine with grease and cover the pan for about 5 minutes. Check once during that time to cover ingredients with grease. Keep in mind the goal is not to turn the spinach to mush, but to wilt and warm it into the mixture.
Transfer to serving plate and provide salt on the table to add as desired. Smokey Spinach makes a lovely compliment to chicken fettuccini.

Serves 4-6

*Because bacon provides a somewhat salty flavor naturally, I don’t add salt while cooking.

Variation

Turn this smoky dish into a main course meal:

Chop up two large Roma Tomatoes into large cubes and add to the mixture with the first half of spinach. Serve over Basmati Rice.