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Quick Wilted Spinach with Bacon
Fresh spinach, barely wilted in the pan, meets the smoky richness of crisp bacon and garlic. You'll build a deeply savory base by rendering the bacon with chopped onions, creating a flavorful oil that coats the greens perfectly. A pinch of nutmeg adds subtle warmth as the leaves gently cook down. To finish, a quick drizzle of fresh lime juice cuts right through the richness and brightens the entire plate. It's a simple stovetop side that brings massive flavor to the table.
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium onion, chopped ( ½ cup)
- 1 slice bacon, cut up
- 1 clove garlic, finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon ground nutmeg
- 1 lb fresh spinach, stems removed
- 2 tablespoons fresh lime juice
Instructions
- 1Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bacon pieces, and garlic. Cook for 8 to 10 minutes, stirring occasionally, until the bacon turns crisp and renders its fat. This flavorful base coats the greens later.
- 2Turn the heat down to low. Stir the salt, pepper, and nutmeg into the pot.
- 3Add the fresh spinach a few handfuls at a time. Toss the greens gently until they just begin to wilt. Don't overcook them, or they'll turn mushy. Remove from the heat and drizzle the fresh lime juice over the top.
Notes
- Prep: Wash the spinach thoroughly and pat it completely dry. Excess water will steam the greens instead of sautéing them.
- Swap: If you don't have fresh limes, a splash of apple cider vinegar works well to cut the richness of the bacon.
- Storage: Keeps in the fridge for up to 3 days in an airtight container, though the texture is best right after cooking.