I’m really working on getting our family to eat more vegetables. Well the secret is to add a little gluten free bacon. Now you might say that defeats the purpose but I disagree. If I just served it with no bacon most of it would be left on the plate. Instead tonight the plate was clean! Now I can’t add bacon to everything but it goes great with spinach and mushrooms. It’s like a hot spinach salad. I served it with grilled Mahi Mahi and a Mango Wine sauce. This side dish was so good however, I could have eaten a whole plate and never missed the fish.
If you would like to keep this dish vegetarian you can either omit the bacon or use a vegetarian substitute. Just check to see if it’s gluten free.
3-4 large handfuls of fresh spinach, rough chop
1/4 cup red onion diced
1/2-1 cup diced onion
2 portobello mushrooms sliced
2 handfuls of button mushrooms sliced
3 slices thick gluten free bacon sliced
1 tsp Shallot Pepper from Penzeys
1/2 – 1 cup white wine
Cook the bacon in the same pan you’ll end up cooking the whole meal so make it big enough to hold all of the spinach you’ll be adding. Once the bacon has crisped, remove the bacon and the excess oil. Reserve for later. Add in the onions and cook until transparent. Now add in the mushrooms and cook until soft. If you need more oil, add in a little of the bacon oil. The last thing you add into the pan is the spinach. This should completely fill your pan. Spinach cooks down fast. Now to get any of the little bits of taste stuck to the pan I add in a little white wine and scrape the pan. Don’t add too much unless you want to make a sauce. In that case you might want to thicken it with an arrowroot slurry. When you serve this side dish top it off with the bacon. If you mix it into the pan it will get lost and you’ll need a lot more. If it’s on top you get a little with every bite. This is how you keep them eating!
Don’t forget tomorrow’s Secret Ingredient for Friday Foodie Fix is Blueberries!