Picante spinach with bacon

September 19, 2012 § 3 Comments

This post is for our bacon-loving readers…you know who you are (people who think bacon is a food group of its own).  The bacon in this really makes the dish.  I suppose, if you’re vegetarian, you might consider substituting textured soy protein (TSP) for the bacon, but I’m frankly not sure TSP would work in this.  The smoky flavor of the bacon is the most important aspect of this dish.

Dave and I go out to breakfast every weekend…usually Sunday.  So long as it is my first meal of the day, I can eat breakfast anytime.  Dave, on the other hand, is a little more picky.  If it’s 11am or later, he somehow can’t handle even the idea of an egg.  Instead, he will insist on ordering lunch.  So, there we’ll be, me eating a couple of fried eggs and hash browns, and he’ll be eating chicken fried steak with a side of spinach.  The spinach is sautéed with onions, bacon, and tomatoes, and it is delicious.  It’s so good that I sometimes order it with my eggs.  We tried several times to make it on our own, and it is only recently that we think we finally got it right.  The key to success with this is minimally sautéing the spinach…it really needs only a few seconds in the pan; just throw it in the pan, and stir it around until it is just starting to become limp, and it is done.

We also decided to add mushrooms.  You don’t have to do this, but they’re very good.   

This side dish works well with chicken, pork chops, or steaks.

Picante spinach with bacon

6 slices bacon, chopped

1 jalapeno, minced

8 mushrooms, sliced

1 bundle spinach, washed and stems removed

Water or white wine

2 tablespoons thinly sliced white or red onion

3 tomatoes, deseeded and chopped

Saute bacon in a heavy skillet over medium-high heat.  Remove from pan, and drain on paper towels.  Pour off all but 1 tablespoon bacon fat from the pan.  Add the chopped jalapeno to the hot bacon fat, and sauté for 1-2 minutes.  Reduce heat to medium, and add the mushrooms and spinach, along with a dash of water or wine (1-2 tablespoons).  Saute briefly until spinach is slightly limp.  Stir in the onion, tomatoes, and  reserved  bacon, and serve.   Serves 4, as a side.


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§ 3 Responses to Picante spinach with bacon

  • viveka says:

    Here we go again …. one for me – do you eat this for breakfast ???? Or have I got it completely wrong. This will go straight to file .. easy for my to mess up – did your smashed potatoes tonight, but my potatoes was far too big and fell apart when I turned them in the frying pan. Post will come this week. Love the texture and the flavor, so much nicer than fries. Will do it again soon, but with far smaller potatoes. Thought I would get away with it .. with what I had at home. Chef’s never listen, they always knows best. *smile

    • Libby says:

      Why yes, I have had this spinach dish for breakfast, but I prefer it with something more substantial. Dave however, does eat it for breakfast! So sorry the potatoes didn’t work out for you, but I suspect that it is because the potatoes were too large.

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