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Wilted Spinach with Bacon and Tomato

By Carrie Floyd, from the Culinate Kitchen collection

Serves	2
Total Time	20 minutes

Introduction

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.

Ingredients

	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

Steps

In a large skillet, heat the oil and cook the onion, stirring often, until it begins to soften and turn golden on the edges. Add the chopped tomato and cook for 2 to 3 minutes, then add the bacon. Add the spinach and stir to coat with oil and tomatoes, cooking until it begins to wilt. Sprinkle the vinegar over the spinach and stir.
Remove the pan from the heat and stir in the blue cheese, which will start to melt, and season to taste with salt and freshly ground black pepper. Serve immediately.

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