Hello bacon, my old friend, I’ve come to eat you once again…
(Go ahead: Sing along with me to the tune of Simon and Garfunkel’s The Sound of Silence. You know you want to.)
Now that I’m done with the Whole30 program, I’m free to add some bacon-y goodness to our dinner. And it just so happens that I found a recipe on Martha Stewart’s Everyday Food website for sautéed spinach and bacon that looked easy and tasty (my two prerequisites for any weekday dish). After surveying the contents of my crisper, I decided to modify the recipe a little by adding some sliced shallots and cremini mushrooms. I also opted to bake my bacon instead of frying it in the pan because I’m less likely to burn the bacon when I bake it. Bonus: I can also collect the delectable bacon grease in the tray!
Here’s what I assembled:
- 1 pound organic baby spinach
- 12 ounces of cremini mushrooms, sliced
- 2 large shallots, thinly sliced
- 3 slices of uncured bacon, baked and crumbled
- Bacon grease (reserved from baking the bacon slices)
- 2 teaspoons Banyuls vinegar (I just found out that wine vinegar is not technically Whole30 — oops! Don’t tell anyone.)
- Kosher salt
- Freshly ground black pepper
Here’s how I made it:
I gathered up my ingredients…
…and heated the bacon grease in my trusty cast iron skillet over medium heat. Once the pan was hot, I sautéed the sliced shallots with some salt and pepper…
…until they were translucent and softened.
Next, I added the mushrooms and cooked ‘em until they developed some brown bits and the liquid evaporated.
I tossed in the spinach in batches…
…adding more as it wilted. I seasoned the dish with the vinegar, salt, and pepper.
Then, I plated the dish and sprinkled the bacon bits on top.
This dish totally hit the spot with a 1-2 punch of bacon grease and crispy bacon bits! Oh bacon, how I’ve missed you!