Bacon

Spinach for the Kids

by:
March  5, 2010
4 Stars
Author Notes

I don't like spinach. It's a green. Growing up poor, in the South, in the country, we ate greens. Often. Usually turnip greens. And it ruined me for cooked greens. Fast forward several years, and I had a husband and 3 kids who liked spinach, and it's healthy. So I developed this method, which they all love and I can at least tolerate. —Kayb

  • Serves 4
Ingredients
  • 3 bunches fresh spinach, washed, stemmed, dried
  • 4 strips good slab smoked bacon, cut into 1/2 inch lengths
  • 3 hardboiled eggs, peeled and diced
  • 2 cloves garlic, minced
  • 2 tablespoons balsamic vinegar
  • 1/2 cup grated parmesan
In This Recipe
Directions
  1. Boil, peel and dice eggs; set aside. Wash, stem and dry spinach; set aside.
  2. Cook bacon in a large skillet until almost crisp. If you're fat-conscious, drain all but 2 tablespoons of drippings; if not, leave them all in. Add garlic and cook until fragrant.
  3. Add spinach and saute until barely starting to wilt. Remove from heat, stir in diced eggs, and splash with balsamic vinegar. Serve immediately, topped with freshly grated parmegiano or pecorino or even asiago.

See what other Food52ers are saying.

  • cheese1227
    cheese1227
  • AntoniaJames
    AntoniaJames
  • Kayb
    Kayb
  • sara
    sara
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

4 Reviews

sara September 17, 2020
So easy, so good! The quality of the balsamic vinegar matters.
 
cheese1227 March 9, 2010
Great recipe note! I love to know why people make what they make for dinner. I think hiding disliked ingredients behind bacon and garlic is always a good idea. I grew up eating liver once a month on that principal.
 
AntoniaJames March 6, 2010
Looks like a great recipe for grown-ups, too! Mmmm, yum. I love recipes with just a few well-coordinated ingredients, thoughtfully prepared. Thank you for posting this. ;o)
 
Author Comment
Kayb March 6, 2010
You're most welcome. It ALMOST makes me like spinach. (Which, actually, I do like in salads....)