I’ve recently been making this sauteed spinach with bacon and garlic dish for a Paleo breakfast a couple of times a week because the prep is quick and easy. You could even use jarred garlic to make it even faster!
I also like to shred the spinach, rather than leaving the leaves whole. I find that this allows for a much better distribution of bacon fat without resulting in a sloppy consistency.
Trust me, once you experience your first delectable mouthful of velvety, bacon-y, spinach-y goodness, you’ll never look back!
Sauteed Spinach with Bacon and Garlic
- 2 large bunches fresh spinach, thoroughly washed and shredded
- 2-4 slices bacon, cut into medium pieces
- 2-4 cloves garlic, crushed and roughly sliced
- Salt and pepper, to taste
- Using a pair of scissors shred the spinach to your liking.
- Use the same pair of scissors to cut the bacon.
- Some variations of this recipe will call for you to add the spinach towards the end once the bacon is cooked; however, I would recommend wilting it in a skillet first before draining and squeezing out any excess liquid with the back of a spatula.
- Set aside your cooked spinach and then throw in the bacon and garlic. If you have a non-stick skillet then the fat in the bacon should be more than enough to negate the need for any cooking oil. Cook the bacon and garlic on a medium heat, tossing frequently, until they begin the brown and you begin to salivate at the incredible smell.
- Reduce the heat ever so slightly and then begin adding the spinach a little at a time, giving each bundle time to disperse and coat thoroughly with the fat from the bacon.
- If there is still some excess moisture from the spinach, a quick blast on a high heat for 30 seconds or so should do the trick.
- Serve and season with salt and pepper to taste.
Pro Tip: Try adding in a dab of balsamic vinegar for a little extra sweetness!
(You’ll Also Love: Paleo Bacon Spinach Quiche)