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Recipe Detail Page
Spinach with Bacon and Vidalia Onion
Early Summer 2005
Collard greens are an old culinary tradition likely dating back to slaves and their African heritage. Since collards are hard to find outside the South, spinach makes a delicious stand-in for these greens.
Makes 6 to 8 servings
Two 10 oz (300 g) bags spinach
6 slices bacon
1 medium Vidalia onion, sliced
1 sweet red pepper, seeded and sliced
2 cloves garlic, minced
1 tsp (5 mL) lemon juice
Pinch salt
Grindings of black pepper
1. Coarsely chop spinach. Slice bacon crosswise into lardons about ¼-inch (5-mm) thick. Scatter in a very large frying pan or wide saucepan. Cook over medium heat, stirring frequently until golden and crisp. Remove bacon bits to a paper towel. Pour off all but about 1 tablespoon (15 mL) of fat. Add onion, red pepper and garlic; sauté for a minute or 2, stirring occasionally.
2. Add as much spinach as possible, then cover (there may be such a heap that the cover just sits on top of leaves). After a minute, remove cover and turn spinach, bottom-side up. Add remaining spinach. Replace cover for another minute; then turn spinach again. Leave cover off once spinach has released some liquid. Cook 3 to 4 minutes or just until completely wilted, season with lemon juice, salt and several grindings of black pepper. Serve right away scattered with crisp bacon bits.
Makes 6 to 8 servings
