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.
Ingredients:
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
Directions:
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!
Wow, YUM! That sounds and looks delish!
Clara- Thanks for stopping by and saying hi! Just checked out your blog. Very cool. You're not too far from me either. Love all the food options we have here. Thank you for adding me to your blogroll. I've added you too. Happy cooking!
Wow, YUM! That sounds and looks delish!
Clara- Thanks for stopping by and saying hi! Just checked out your blog. Very cool. You’re not too far from me either. Love all the food options we have here. Thank you for adding me to your blogroll. I’ve added you too. Happy cooking!
We're always struggling to get our daughter to eat vegetables, I may have to give this a shot. Looks delicious.
Brian- Let me know if it works. My son picks out the bacon and leaves the rest. Still working on it. Good to start them off young.
We’re always struggling to get our daughter to eat vegetables, I may have to give this a shot. Looks delicious.
Brian- Let me know if it works. My son picks out the bacon and leaves the rest. Still working on it. Good to start them off young.
A little bit of bacon goes a LONG way on swiss chard, rainbow chard, collard greens, etc! I use leftover bacon fat from natural nitrite-/nitrate-free bacon sometimes too. The dish is simple but very delicious!
Erica- Great idea. I'm going to give that a try too.
I knew when I read the title that I would love this dish. Thanks for the recipe!
Linda- Thank you. I love bacon and I eat it way too much. I'd pick bacon over just about anything except maybe shrimp for my protein. I'm silly.
I knew when I read the title that I would love this dish. Thanks for the recipe!
Linda- Thank you. I love bacon and I eat it way too much. I’d pick bacon over just about anything except maybe shrimp for my protein. I’m silly.
Such a spectacular dish, Diane! Although I don't think I could NOT eat that mahi with mango salsa. That sounds divine also. 🙂
Shirley
Such a spectacular dish, Diane! Although I don’t think I could NOT eat that mahi with mango salsa. That sounds divine also. 🙂
Shirley
Thanks for the idea. I've been getting plenty of spinach in my CSA box every week and was wondering what to do with it. I may give this a whirl.
Rachel- Are you able to keep up with all of the veggies you are getting with your CSA? Mine starts really soon. I'm excited hearing about yours. Thanks for sharing.
Thanks for the idea. I’ve been getting plenty of spinach in my CSA box every week and was wondering what to do with it. I may give this a whirl.
Rachel- Are you able to keep up with all of the veggies you are getting with your CSA? Mine starts really soon. I’m excited hearing about yours. Thanks for sharing.
Erica- Great idea. I’m going to give that a try too.
Any dish with bacon has my approval! Looks amazing. Thanks for the wonderful gluten-free meal idea, Diane!
Lauren- I'm with you on the bacon. I think I could eat it on anything. I'm thinking chocolate covered bacon for on top of my ice cream. Would that work? Thank you for stopping by and for commenting.
Any dish with bacon has my approval! Looks amazing. Thanks for the wonderful gluten-free meal idea, Diane!
Lauren- I’m with you on the bacon. I think I could eat it on anything. I’m thinking chocolate covered bacon for on top of my ice cream. Would that work? Thank you for stopping by and for commenting.
Diane, I'm just starting to fall a little behind on my vegetables… just a little though and I love that I'm getting things I wouldn't normally have picked up for myself. I'm really stepping out of my vegetable box. I've even canned some (pickled asparagus). I just wanted to let you know that I made this dish, like I said I would. It was very tasty, I had to use dry sherry instead of a white wine, didn't have any in the house. I also didn't have shallot pepper, not even sure where to find it so good ol' regular black did the trick. Husband even thought it was a repeatable dish due to the bacon factor.
Rachel- Wow you made pickled asparagus! How cool is that. I have a feeling I'll be stepping out of my vegetable box too. My CSA starts this week.
I think it's really cool you adopted me this month and made this dish. I hope to make it again soon. I get my Shallot Pepper from Penzeys Spices. There is a store here but you can order online and they ship. They use bay leaves, nut meg and cinnamon sticks as their packing materials. So cool.
Diane, I’m just starting to fall a little behind on my vegetables… just a little though and I love that I’m getting things I wouldn’t normally have picked up for myself. I’m really stepping out of my vegetable box. I’ve even canned some (pickled asparagus). I just wanted to let you know that I made this dish, like I said I would. It was very tasty, I had to use dry sherry instead of a white wine, didn’t have any in the house. I also didn’t have shallot pepper, not even sure where to find it so good ol’ regular black did the trick. Husband even thought it was a repeatable dish due to the bacon factor.
Rachel- Wow you made pickled asparagus! How cool is that. I have a feeling I'll be stepping out of my vegetable box too. My CSA starts this week.
I think it's really cool you adopted me this month and made this dish. I hope to make it again soon. I get my Shallot Pepper from Penzeys Spices. There is a store here but you can order online and they ship. They use bay leaves, nut meg and cinnamon sticks as their packing materials. So cool.
I was looking for cooking inspiration when I stumbled across portobellos, which I'd never cooked before. Googled "portobello mushrooms gluten free" and came across your recipe. It turned out great! Both my boyfriend and my chef brother were also pleased, so thanks! Used rainbow chard instead of spinach, and didn't have the shallot pepper, but otherwise followed the recipe. Thanks for posting!