Have you heard that there is a new full-length Popeye The Sailor Man movie being made?  Oh, you don’t read about the oddball aspects of pop culture like me?  Well, that’s ok.  You can still make this spinach recipe.  And it is tasty even for people who aren’t big into the green stuff because the bacon really makes it more palatable.  But you’re still getting the iron and such from the spinach.  Win!

Isn’t it funny how a huge bag of spinach wilts down into practically nothing?  It is essentially a single serving.  But you wouldn’t sit down and eat an entire bag of spinach without it being wilted because it seems like a ridiculous amount.  This is why I just buy frozen spinach if it is just going into a casserole or something because they pack so much into that little box and it ends up being way cheaper.  I throw it into macaroni and cheese, and other normally unhealthy foods to take away some of the guilt.  It doesn’t take away any of the fat, but I don’t let that stop me from eating way too much of it. 

  

Sautéed Spinach with Bacon (from Martha Stewart):

2 slices of bacon
1 bag of spinach (Martha measures in bunches, but I just used a bag)
Salt and pepper to taste
2 tsp white wine vinegar

In a large skillet (I actually used my dutch oven because the sides are high so the spinach wasn’t spilling all over) over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.

Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.

Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Crumble the bacon over top and serve.

That’s how easy this recipe is.  And Jake ate it right up, so it was a success! 

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