I wasn’t a big “greens” person before, but I love them now. The secret? Bacon, of course.
- 5 slices thick-cut bacon
- 1 shallot, diced
- 3-6 cloves garlic, minced
- 1½ pounds baby spinach
- salt and pepper to taste
- Slice bacon into 1-inch pieces and fry them up in a large skillet over medium-high heat.
- Remove bacon pieces from pan and set aside. Remove all but 1 tablespoon bacon fat* and return skillet to heat.
- Cook shallot and garlic until softened.
- Add spinach, a large handful at a time to the skillet. At first, the greens will look like they’re taking over your kitchen. However, it will cook down rapidly. Don’t worry if you can’t add all of it at once. Just let the first bunch cook down and then add some more.
- While the spinach is cooking, chop the bacon down into smaller pieces if necessary.
- Once all of the greens have cooked down, return the bacon bits to the skillet and heat through.
- Season to taste with salt and pepper
- I like to add a final step of giving the whole pile of spinach goodness a quick chop so there aren’t any long pieces – I think it makes it easier to eat.
I really enjoy spinach cooked this way. For a long time, I thought that creamed spinach was the only good cooked spinach. Turns out that all you need are aromatics and a fat to transport that delicious flavor. Chunks of cooked bacon don’t hurt either. Besides that, if you use bacon fat instead of heavy cream, you haven’t violated the dairy aspect of the slow carb diet.
*I like to have a jar waiting, with a coffee filter attached to the mouth of the jar with a rubber band. That way, I can pour the rendered fat into the jar and refrigerate it for a future use.