Mann This Spinach is Good2013-03-30
- 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.
- 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
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.
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.
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.
When the spinach has wilted, remove the pan from heat and add in diced bacon. Mix all ingredients together until well combined. Serve immediately.