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Sauteed Spinach with Red Onion, Bacon & Blue Cheese

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.”


    • 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


  • 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.
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