Bacon Wilted Spinach
Lightly wilted baby spinach leaves tossed with bacon.
Equipment
- large stock pot
- tongs
- paper towel
Ingredients
- 1 tsp olive oil
- 1 slice bacon
- 6 ounces baby spinach
- 1 pinch kosher salt
Instructions
- Add 1 tsp olive oil to a large stock pot over low medium-low heat. Cut one slice of bacon in half, and place it into the hot oil.1 tsp olive oil, 1 slice bacon
- Cook bacon until the fat is fully rendered. Don't reduce the heat, but remove the bacon and place it on a paper towel to cool and drain.
- When the bacon is cool enough to handle, use your fingers to tear it into small pieces. Torn bacon is much better than chopped bacon for texture and presentation.
- Keep the stock pot on medium-low to low heat until you are ready to wilt the spinach. If you are making other meal items, wait until just before serving to wilt the spinach. The warm oil and bacon fat will keep until you are ready.
- Add the baby spinach leaves to the stock pot.
- Quickly toss to coat the spinach leaves in the hot oil and bacon fat. You want every leaf to briefly touch the oil and fat at the bottom of the pot.
- Add a pinch of kosher salt, and the bacon bits. Quickly toss to combine. Be careful not to over-wilt the spinach.
- Remove the leaves to a serving dish before they are overly wilted.
Nutrition
Calories: 42kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 80mg | Potassium: 248mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 3990IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 1mg
