I discovered a quick and delicious recipe that the family loves. I found a variation of this online, but modified it to fit our taste. The recipe I found online did not include onion or mushrooms.
This meal is easily prepped, cooked an served in 20 minutes or less. The hardest part is frying the bacon. If you are pressed for time at dinner, you could cook extra bacon on the weekend and save it for this dish. That however, would not work in my home, since I live with several bacon loving monsters. Cooked bacon does not stand a chance of lasting more than a few minutes in our house.
The entire family really likes this dish. I made what I thought was enough to have a little left over for lunch the next day, but there was NONE left in the pan at the end of dinner. Next time I will add a little more spinach, mushroom, and onion to the mix to make it stretch a little more.
Ingredients:
- Bacon (more= better)
- 4-6 cups of spinach
- 1/2 Red large red onion
- 8-12 Baby Portabella Mushrooms
- Dash of seasalt and a dash of pepper
Directions:
- Fry bacon. Not too crisp, since it will be reheated with the other ingredients.
- While bacon is frying dice the onion and slice the mushrooms.
- Sauté onion and mushrooms in a pan with coconut oil.
- In a large pan or wok lightly sauté the spinach. You do not want to fully cook the spinach. You only want to cook it long enough to make it warm and a little tender.
- Mix in the bacon and sautéed vegetables.
- Salt and pepper to taste.
You can serve plain or top with a little parmesan cheese. Blueberries are a perfect compliment to this dish.