Sautéed Spinach with Red Onion, Bacon & Blue Cheese
From EatingWell: April/May 2005
Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.
- 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
- 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.
Tips & Notes
- 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.
Per serving: 131 calories; 9 g fat (2 g sat, 5 g mono); 9 mg cholesterol; 9 g carbohydrates; 7 g protein; 4 g fiber; 292 mg sodium; 750 mg potassium.
Nutrition Bonus: Vitamin A (170% daily value), Folate (44% dv), Vitamin C (40% dv), Magnesium (28% dv), Potassium (22% dv), Iron (20% dv), Calcium (15% dv)
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 1/2 high-fat meat, 1 fat
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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- Preparation/ Technique
- April/May 2005