Champagne Vinegar Spiked Spinach with Bacon Shards
1 cup wine — for the cook
2 slices of bacon cut crossways, into 1/2 inch strips
About 2 pounds of spinach, big stems removed
Salt and pepper
2 teaspoons Champagne vinegar
Over medium heat, cook bacon until crisp. Remove from pan and drain on a paper towel. Reserve drippings.
Increase heat to medium-high, add spinach to the pan with the bacon drippings and toss to coat. Add salt and pepper. Cook until tender; about 1-3 minutes.
Tilt pan to drain moisture. Mix in champagne vinegar and season with salt and pepper. Top with bacon shards and a bit of lemon zest.
Pairs Well With
From the Sauce du Jour Kitchen
For the Bacon Cooking Class - 109
We served this sauteed spinach as a side dish to the Prosciutto Wrapped Chicken Saltimbocca. It's got a nice tangy bite from the vinegar and a salty finish from the bacon. It pares nicely with any light chicken or pork entree.