Sautéed Spinach with Bacon and Mushrooms
This Whole30, keto, and paleo sauteed spinach with bacon and mushrooms is the ultimate one-pan vegetables side dish!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Dairy-free, gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 4
- 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
Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy, around 10 to 12 minutes.
Once the bacon bits are crispy, use a slotted spoon to transfer the bacon bits to a paper towel-lined platter.
Toss 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.
Add the mushrooms into the pan. Season 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.
Transfer the spinach to a plate and sprinkle the bacon bits on top. Enjoy!
Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 7g | Fiber: 3g | Sugar: 3g