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:
- Bacon grease (reserved from baking the bacon slices)
- 2 large shallots, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 12 ounces of cremini mushrooms, sliced
- 1 pound organic baby spinach
- 2 teaspoons Banyuls vinegar (or aged balsamic, sherry, etc.)
- 3 slices of uncured bacon, baked and crumbled (If you’re doing a Whole30, make sure the bacon is sugar-free.)
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!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my Webby Award-Winning iPhone® and iPad® app, and in my New York Times-bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).3