|Total Time||20 minutes|
This is a whole new take on creamed spinach and is especially good when paired with a grilled rib-eye steak. Use a blue cheese from Oregon’s Rogue Creamery or another Roquefort-style blue cheese.
|3||Tbsp. olive or canola oil|
|1||spring onion or ½ small red onion, thinly sliced|
|2||Roma tomatoes, chopped|
|3||strips cooked bacon, diced or crumbled into small pieces|
|1||bunch spinach, washed thoroughly and dried|
|1 to 2||Tbsp. red-wine vinegar|
|¼||lb. blue cheese, crumbled|
|~||Salt and freshly ground black pepper|
This content is from the Culinate Kitchen collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything