Don’t get too excited about that title.
We all know vegetables taste better when they start with bacon.
I’ve decided I like onions and mushrooms—especially when they’re sautéed in bacon grease.
In fact, I’ll eat a surprising number of vegetables when they’re paired with bacon grease.
Even that bag of spinach that was slowly dying in my fridge last week found new life.
I didn’t have a strict plan—just a craving for bacon, mushrooms, and onions. Since that combination alone doesn’t really make a meal, I added beans to round it out.
I also figured I ought to use the spinach instead of letting it go bad, or else Mr. How Sweet might give me a hard time.
Then I added quinoa, because a whole bag of spinach was a bit much on its own.
So the beans and grains went into the pan too.
Full disclosure: I fried more bacon than should probably be legal this past weekend. It was glorious.
The result was delicious.
Admittedly, I picked out a few pieces of spinach—old habits die hard—but overall it came together perfectly.
Now there’s a large container of this in my fridge, ready for meals and side dishes. I have good intentions about eating it before it hides behind mac and cheese and cheesecake for weeks.
Warm White Bean and Spinach Salad
Serves 2–4
Ingredients:
- 2 slices bacon, chopped
- 1/2 sweet onion, chopped
- 1 cup mushrooms, chopped
- 1 clove garlic, minced
- 1 6-ounce bag spinach (or a bit more)
- 1 can cannellini beans, drained and rinsed
- 1 cup cooked quinoa
Instructions:
Heat a skillet over medium heat and add the chopped bacon. Fry until golden brown, then remove the bacon with a slotted spoon and drain on a paper towel. Add the onions and mushrooms to the skillet and sauté until soft, about 5 minutes. Stir in the minced garlic and spinach (I keep the stems on—personal preference) and cook for 2–3 minutes until the spinach wilts. Add the drained beans and cooked quinoa, then turn off the heat and fold in the reserved bacon. Serve warm as a main dish or a side.
And just for the record, the cake batter crispy treats lasted four hours. Maybe I should start the day with a plate of spinach.