Sautéed Spinach with Bacon
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Sautéed Spinach with Bacon sits in the Pork section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 3 bacon slices, cut crosswise into ¼-inch slices
- 2 large shallots, thinly sliced
- ¾ teaspoon Diamond Crystal kosher salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- ¾ pound cremini mushrooms, thinly sliced
- 1 pound spinach, washed and ends trimmed or baby spinach
- 2 teaspoons aged balsamic vinegar, or Banyuls vinegar
Method
Turn the bacon bits into a cold 12-inch skillet and crank the heat to medium. Leave stirring occasionally, until the bacon bits are crispy, around 10 to 12 minutes.
Once the bacon bits are crispy, use a slotted spoon to move the bacon bits to a paper towel-lined platter.
Turn the shallots in the pan with the reserved bacon grease. Sauté the sliced shallots until they’re translucent and softened, about 1 to 2 minutes.
Tip in the mushrooms into the pan. Salt with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper and cook until they've developed some brown bits and the liquid has evaporated, about 5 to 7 minutes
Stir in handfuls of the spinach in batches, adding in more spinach as the previous batch wilts.
Once all the spinach has been added, season the dish with ½ teaspoon salt, and ⅛ teaspoon pepper. Continue stir-frying the spinach until it has just wilted. Turn off the heat and mix in the vinegar.
Move the spinach to a plate and sprinkle the bacon bits on top. Enjoy!
