Nutrition per serving may change if servings are adjusted.
2 teaspoons extra-virgin olive oil
½ cup thinly sliced red onion
2 cloves garlic, minced
1 10-ounce bag fresh spinach, (see Note), tough stems removed
2 strips center-cut bacon, cooked and crumbled
1 tablespoon crumbled blue cheese
Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.
Note: The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
123 calories;8 g fat(2 g sat); 3 g fiber; 8 g carbohydrates; 7 g protein; 167 mcg folate; 11 mg cholesterol; 2 g sugars; 0 g added sugars; 11,471 IU vitamin A; 14 mg vitamin C; 183 mg calcium; 4 mg iron; 261 mg sodium; 619 mg potassium
Vitamin A (229% daily value), Folate (42% dv), Vitamin C (23% dv), Iron (22% dv)