Cooks' Note
You can choose spinach labeled “salad” spinach when you buy this nutritional powerhouse. Salad spinach is triple washed and stemmed, requiring a quick rinse at most.
Recipe information
Yield
serves 3 to 4
Ingredients
2 strips bacon
2 tablespoons olive oil
1/4 pound fresh sliced white button mushrooms or one 4-ounce can sliced mushrooms, rinsed and drained
One 10-ounce package fresh salad spinach, rinsed, drained, and torn
2 green onions, chopped (including some of the green tops)
Salt and ground black pepper to taste
Preparation
In a large skillet over medium-low heat, cook the bacon until crisp, 6 to 8 minutes. Remove the bacon to paper towels to drain, leaving the drippings in the pan. Add the oil to the bacon drippings. Add the mushrooms and sauté over medium-high heat until tender, about 3 minutes. Add the spinach and green onions, reduce the heat to medium-low, and cook, stirring constantly, until wilted, 3 to 4 minutes. Season with salt and pepper. Crumble the bacon into the spinach and serve while still warm.
