Prep 5 mins
Cook 10 mins
My family loves spinach to begin with, but when it was paired with a little creamy cheese sauce and a hint of bacon flavour, this dish didn't last long on the table. I devised this recipe on the spot.
- 453.59 g fresh spinach
- 1 red onion, diced
- 2 garlic cloves, diced
- 1 medium tomatoes, diced
- 2.46 ml Worcestershire sauce
- 9.85 ml white vinegar
- 236.59 ml crumbled feta cheese
- 28.34 g diced pecorino cheese or 28.34 g parmesan cheese or 28.34 g mozzarella cheese or 28.34 g cheddar cheese
- 29.58 ml crumbled cooked bacon
- 29.58 ml olive oil
- 59.14 ml water
- Over med-high heat, saute garlic and onions in Worcestershire sauce and olive oil until fragrant and onion is becoming transparent.
- Add bacon, tomato, and vinegar, saute until the tomato releases its juice and becomes soft (~2 min.) There should be some liquid released from the tomatoes in the pan, if not, add some water very sparingly and mix cheeses in until the chunks begin to dissolve.
- Bring mixture to a near boil, stirring well; add spinach leaves.
- Toss and cover for a minute, continue to toss and cover until the spinach has wilted and is covered in the thin cheese sauce.
- Allow spinach to cook with top removed ~3-5 minutes, as necessary, to reduce cheese sauce.
- Sauce may remain thinner than most cheese sauces, but will still impart loads of flavour to the spinach. Drizzle left-over sauce over potatoes or rice, or mop it up with bread.
I tried this recipe today, however, I was short on fresh spinach so I added frozen to make enough called for. For that reason I don't think it turned out as good as it could have had I used all fresh spinach. It was pretty good so I will try the recipe again & assess fairly at that time.