Mann This Spinach is Good

2013-03-30
spin
  • Servings : 2-3
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

This recipe is adapted from a recipe from a friend. It is suppose to be the filling for chicken breasts, but I love it more by itself.

Ingredients

  • 4-5 strips of bacon (*no nitrates please)
  • small package button mushrooms or baby pearl mushrooms, roughly chopped
  • 6-8 cups fresh spinach, washed and dried
  • 2 garlic cloves, minced
  • salt and pepper, to taste

Method

Step 1

Fry bacon in a large skillet over medium-high heat until crispy on both sides. Place bacon on a paper towel to soak up the excess fat. When cooled, dice up the bacon.

Step 2

Pour out the excess fat from the bacon, leaving behind about 3 teaspoons in the pan. While the pan is still over medium-high, toss in the garlic cloves then add diced mushrooms. Sprinkle in a bit of salt and pepper on the mushrooms. If pan begins to get too dry add another teaspoon of bacon drippings.

Step 3

Once mushrooms have begun to soften, add the spinach and drizzle with a teaspoon of bacon drippings, salt and pepper. Mix until spinach is coated. Cover and let steam until spinach has begun to wilt. Don't overcook, you want a little texture left in the spinach. This whole process of wilting the spinach takes just a couple of minutes.

Step 4

When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix all ingredients together until well combined. Serve immediately.

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