I paired classic sautéed spinach with bacon and one surprising pantry ingredient to create a Spinach Side Dish with an astonishingly short ingredient list.

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I always say simple things can surprise you, and this Bacon Sautéed Spinach does just that. Crisp bacon and fresh spinach team up in a way that makes you want to eat greens right now, even if you swore you’d skip them.

The salty bacon steals the show, turning a humble side into something moreish and almost fancy. If you’re into Spinach Recipes Sauteed, this one will make you rethink how good a vegetable side can be; it’s quick, a little naughty, and impossibly tempting.

No fuss, no frills, just bold flavor. I practically crave it, and I’m not even sorry.

Ingredients

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Bacon: Smoky, salty, packs protein and fat, crisp bits give texture and deep savory flavor.
spinach: Tender, iron rich leafy green, low calorie adds earthy freshness and a little bite.
Garlic: Pungent, boosts flavor big time, small fiber and vitamin C, can get slightly sweet.
olive oil or bacon drippings: olive oil adds healthy fats and silkiness, bacon drippings give extra smoky richness.
Lemon juice: Bright acidic pop, cuts fattiness, adds citrus lift and a subtle tang.
Parmesan: Umami, salty finish, small protein and calcium boost, melts into glossy coating.
Salt and pepper: Essential seasoning, enhances flavors but use sparingly if bacon is already salty.

Ingredient Quantities

6 slices bacon about 6 oz

1 lb fresh spinach (about 16 oz)

2 cloves garlic, minced

1 tbsp olive oil or 1-2 tbsp bacon drippings

Salt and fresh ground black pepper, to taste

Pinch red pepper flakes optional

1 tsp lemon juice or half a lemon, optional

2 tbsp grated Parmesan cheese optional

How to Make this

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1. Rinse the spinach well and shake or pat dry so it wont steam out all the flavor, trim big stems if you want.

2. Mince the garlic and set aside.

3. Cook the bacon in a large skillet over medium heat until crisp, turning now and then, about 8 to 10 minutes. Transfer bacon to paper towels to drain but leave the drippings in the pan.

4. Pour off extra fat leaving about one to two tablespoons of drippings in the skillet; if you dont have that much add one tablespoon olive oil.

5. Add the minced garlic and a pinch of red pepper flakes if using, cook 30 to 45 seconds until fragrant but dont let the garlic brown.

6. Pile in the spinach in batches, tossing or stirring each batch until it wilts, continue until all the spinach is wilted, sprinkle salt and fresh ground black pepper to taste as you go.

7. Squeeze in a teaspoon of lemon juice or the juice of half a lemon if you like a bright pop, taste and adjust seasoning.

8. Crumble the cooked bacon and stir it into the spinach, then sprinkle the grated Parmesan over top if using and toss to combine.

9. If the pan seems watery, drain briefly in a colander or tilt the pan and spoon off excess liquid before serving.

10. Serve warm right away, this dish wilts fast so dont let it sit or itll get soggy.

Equipment Needed

1. Large skillet (cast iron or stainless steel, about 10 to 12 inches)
2. Tongs or a heat proof spatula for turning bacon and tossing spinach
3. Chef’s knife and cutting board for trimming stems and mincing garlic
4. Measuring spoons for olive oil, lemon juice and salt
5. Box grater or microplane for the Parmesan
6. Paper towels and a small plate or bowl to drain the bacon
7. Colander or slotted spoon to drain excess pan liquid if needed
8. Citrus juicer or just a fork to squeeze the lemon fast

FAQ

Q: Can I use frozen spinach instead of fresh? A: Yes, you can, but thaw it fully and squeeze out as much water as you can first. Frozen cooks faster and tends to be wetter so reduce the liquid and cook a bit longer to evaporate moisture. It wont be quite as bright as fresh, but still tasty.

Q: How long does it take to cook the spinach? A: Quick — about 2 to 4 minutes to wilt, plus another minute or two to let excess liquid cook off. Total on high heat is usually 4 to 6 minutes depending on pan size and how much spinach you packed in.

Q: How do I keep the spinach from getting soggy? A: Use high heat, dont overcrowd the pan, and cook in batches if needed. Use bacon drippings or a tablespoon of olive oil so the leaves sear not steam, and dont cover the pan while cooking.

Q: Can I make this without bacon or make it vegetarian? A: Sure. Swap the bacon for smoked paprika, smoked salt, or a smoky vegan bacon or tempeh to mimic flavor. Or just use olive oil and garlic, then finish with lemon and Parmesan for richness.

Q: How should I store and reheat leftovers? A: Cool quickly, store in an airtight container in the fridge up to 3 days. Reheat briefly in a skillet over medium heat until warmed through so it doesnt get too soggy. Microwaving works in a pinch but can make it limp.

Q: Any easy add-ins or ways to serve it? A: Lots of options — toss in sautéed mushrooms or onions, pine nuts or toasted almonds, a squeeze of lemon and grated Parmesan. Serve next to eggs, on pasta, or as a simple side to grilled meats.

Bacon Sautéed Spinach Recipe Substitutions and Variations

Bacon substitute: use pancetta (same weight, cook till crispy for the same flavor and fat) or turkey bacon if you want less grease, just watch it so it doesn’t burn because it crisps faster.
Spinach substitute: baby kale or Swiss chard (use the same volume, remove thick stems and cook a minute longer for kale or chard since they’re tougher).
Garlic substitute: 1/2 tsp garlic powder or 1 small shallot minced (garlic powder goes in near the end, shallot gives a milder sweet flavor and needs a bit more time to soften).
Parmesan substitute: grated Pecorino Romano or 1 tablespoon nutritional yeast for a cheesy note if you want it dairy free, add at the end so it melts into the warm greens.

Pro Tips

1) Cook the bacon slower rather than blasting it on high, youll get more flavorful drippings and the bacon crisps evenly without burning. Save a spoonful or two of the fat for the spinach, but blot the bacon on paper towels so it stays crunchy when you stir it back in.

2) Dry the spinach really well before it hits the pan, a salad spinner works best. If the leaves are wet the pan will spit and the dish gets watery fast, so pat or spin until mostly dry.

3) Keep an eye on the garlic, it goes from fragrant to bitter in a heartbeat. Add it to hot fat for just a few seconds, then immediately start adding spinach so it wont brown.

4) Finish with acid and cheese at the end, not while the pan is scorching, that bright lemon helps balance the salt from the bacon and grated Parmesan makes it feel richer. Taste and adjust salt last, since bacon already brings a lot of saltiness.