Easy Sautéed Spinach with Bacon

4 standard portions

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Ingredients

• 3 bacon slices cut crosswise into ¼-inch slices
• 2 large shallots thinly sliced
• ¾ teaspoon Diamond Crystal kosher salt divided
• ¼ teaspoon freshly ground black pepper divided
• ¾ pound cremini mushrooms thinly sliced
• 1 pound spinach washed and ends trimmed or baby spinach
• 2 teaspoons aged balsamic vinegar or Banyuls vinegar

Method

1. Toss the bacon bits into a cold 12-inch skillet and crank the heat to medium. Cook, stirring occasionally, until the bacon bits are crispy, around 10 to 12 minutes.
2. Once the bacon bits are crispy, use a slotted spoon to transfer the bacon bits to a paper towel-lined platter.
3. Toss the shallots in the pan with the reserved bacon grease. Sauté the sliced shallots until they’re translucent and softened, about 1 to 2 minutes.
4. Add the mushrooms into the pan. Season with ¼ teaspoon kosher salt and ⅛ teaspoon black pepper and cook until they've developed some brown bits and the liquid has evaporated, about 5 to 7 minutes
5. Stir in handfuls of the spinach in batches, adding in more spinach as the previous batch wilts.
6. Once all the spinach has been added, season the dish with ½ teaspoon salt, and ⅛ teaspoon pepper. Continue stir-frying the spinach until it has just wilted. Turn off the heat and mix in the vinegar.
7. Transfer the spinach to a plate and sprinkle the bacon bits on top. Enjoy!