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Ingredients
1 ½ pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
2 hard-cooked eggs
6 slices lean bacon
⅓ cup corn, peanut or vegetable oil
1 teaspoon finely minced garlic
¼ cup red-wine vinegar
¼ cup finely chopped parsley
Nutritional analysis per serving (4 servings)
7 grams carbs; 103 milligrams cholesterol; 411 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 7 grams saturated fat; 38 grams fat; 4 grams fiber; 489 milligrams sodium; 14 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
- Step 2
Coarsely chop the eggs and add them to the spinach.
- Step 3
Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
- Step 4
Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.
Private Notes
Comments
We used fatty bacon and used the bacon fat instead of vegetable oil. I make lean bacon but classically my mother always used bacon fat. I used apple cider vinegar which is my taste.
added chopped red onion to the dressing. Then tomatoes and radish after dressed.
We always made this with sliced raw mushrooms added too
Added blue cheese crumbles and green onion.
Family recipe change - 3 TBS cider vinegar, 1/2 tsp. Granulated sugar, 1/4 tsp. Black pepper ground - for the sauce. I add it to the leftover bacon fat and add more vinegar as needed. Served hot over the spinach it delicious