Sauteed Spinach with Red Onion, Bacon & Blue Cheese

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From: EatingWell Magazine April/May 2005

Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1/2 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

Preparation

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  1. 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.

Nutrition information

  • Per serving: 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; 11471 IU vitamin A; 14 mg vitamin C; 183 mg calcium; 4 mg iron; 261 mg sodium; 619 mg potassium
  • Nutrition Bonus: Vitamin A (229% daily value), Folate (42% dv), Magnesium (25% dv), Vitamin C (23% dv), Iron (22% dv), Potassium & Calcium (18% dv).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 1 fat

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