Is there anything better?
For some reason when I eat green leafy vegetables
I feel so satisfied,
and just feel really good about myself after eating them.
I wonder if it's because they are packed full of so many
vitamins and minerals?
Heart healthy maybe?
Or what about the cancer fighting ingredients they carry?
This wilted spinach recipe was over the top amazing.
I will be making this over and over to place the
perfect/healthy/vitamin packed side on my meal table.
And I even got the "You know I don't like spinach" person
to try it. And he liked it! Imagine that.....
There is a huge difference between wilted spinach and cooked spinach.
Wilted spinach stays more in a solid form and doesn't
feel like mush in your mouth.
If I could have had my way.....I would have ate the whole pound myself.
This recipe came from Betty Crocker, Country Favorites Cookbook,
I made some changes of my own like, increased the bacon amount,
and increased the garlic amount.
Got to have flavor in greens.
My theory anyway.....
1 medium onion, chopped
2 slices bacon, cut up into pieces
2 cloves garlic, finely chopped (I used a garlic slicer)
2 TBS butter
2 TBS olive oil
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1 pound baby spinach leaves
Juice of 1/2 medium lemon
Cook and stir onion, bacon, and garlic in butter and oil in Dutch oven over medium heat until bacon is crisp and onion starts to brown. Reduce heat, stir in salt, pepper, and nutmeg.
Remove from heat and stir in spinach. Stir just until wilted. Drizzle with lemon juice.
This recipe is linked to:
Miz Helen's Country Cottage ~ Full Plate Thursday
Foodie Friends Friday