Sunday, October 12, 2014

Sauteed Spinach with Bacon & Tomatoes

The weather had turned, with some thunder and lightning turning into pouring rain.
I needed a warm side dish, a cold spinach salad just was NOT going to work for me that night.

Large clear container of spinach, staring at me.
Still looking good, but threatening to turn into some mucky compost fodder before I got to it later during the coming work week.

Here's what I can up 'on the fly'. We decided this one was a keeper.
Sorry, but my usual picture of the ingredients was not taken last night....

Serves 2

4 cups fresh spinach
4 slices of bacon, pre-cooked
10-12 cherry tomatoes, cut in half
1/2 onion, cut into thin strips
Salt & Pepper

First, cut the bacon and onions into thin strips.  I liked using the pre-cooked bacon because it saves time, and most of the excess fat has already been cooked away.  This left just enough to saute the onions in.  

Over medium high heat, stir together until the onions start to soften, about 3-5 minutes.
Add the cherry tomatoes and continue to stir.  They will release a little juice, which is perfect for cooking the spinach!

Add 4-5 large handfuls of spinach, and stir until it starts to wilt. This usually takes 2-3 minutes. Add salt and pepper, and serve at once.

Here's another photo of the sauteed spinach with bacon and tomatoes served with Greek Pork Meatballs with Spinach and Feta.

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