Wilted Spinach
Instructions:
- 3 slices of bacon, cut in 1⁄2 inch pieces;
- 2 tablespoons sugar;
- 1⁄4 cup vinegar;
- 2 tablespoons vegetable oil;
- 4 cups fresh raw spinach, washed, and coarsely chopped.
- CHOOSE:
- Crisp leaves with good green color and fresh odor. One pound of fresh spinach will cook down to one cup, about two servings.
- STORE: Spinach should be stored in the refrigerator in a plastic bag, and are best if used within 3 days.
- HOW TO USE: Wash well to remove sand and grit. For a delicious side dish, steam spinach in a saucepan for 2 minutes using just the water that clings to the leaves. Spinach can also be added to stir-fries and soups. Spinach can also be eaten raw.
- Fry bacon pieces until crisp in frying pan. Remove from pan and pat bacon with paper towel or napkin to absorb grease.
- Pour bacon grease out of pan and discard.
- Turn off heat. Mix sugar and vinegar in frying pan used for bacon until sugar dissolves.
- Stir oil into sugar and vinegar. Turn heat on medium-low and cook until slightly thickened, stirring constantly.
- Put washed spinach in large bowl. Pour hot dressing over spinach.
- Add bacon.
- Toss to mix and serve immediately.