Spinach may be the easiest vegetable side dish to prepare but the taste varies according to tactic and ingredients. My Sautéed Spinach With Bacon recipe makes spinach go from “ho-hum” to “holy moly!” It pushes these tender greens to their true delicious potential. This recipe packs huge flavors with crumbled bacon, fresh shallots, and some (optional) red pepper flakes. It’s incredibly delicious and ready in under 5 minutes.
The recipe is perfect even for kids who are dedicated haters of spinach. They will not be able to resist the flavors. Let’s dive in and see what it takes to create it!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
6 Reasons To Love This Recipe
Sautéed spinach with bacon and onions makes it to our dinner table twice every month because of this easy and delicious recipe. You may also love it for reasons like:
- Bacon and spinach are a match made in heaven!
- A perfect side dish for many proteins.
- It’s a light recipe that will leave you feeling great after a meal.
- A fantastic way of adding dark leafy greens to your diet.
- Low-carb recipe and no one will notice.
- Ready in minutes with easy-to-follow instructions.
Is Sautéed Spinach Low-Carb?
Yes, bacon and spinach are both low-carb foods that fall within the limits of a low-carb diet. This recipe has 3 g net carbs per serving and thus is a superb low-carb side dish for various meals.
I have also used bacon in this recipe that makes it incredibly tasty. If you want to dig into the details of “Is Bacon Low Carb?“, the article put up by the certified nutritionist at I’d Rather Be A Chef is going to help you!
Sautéed Spinach With Bacon Ingredients List
This delicious sautéed spinach with bacon recipe requires just a few simple ingredients:
- 2 pieces cooked bacon, finely chopped (or as fine as you want)
- ½ pound fresh spinach (and a bit extra doesn’t hurt!)
- 1 shallot, peeled and finely diced
- 1 tablespoon bacon fat
- 1 tablespoon olive or avocado oil
- ¼ teaspoon red pepper flakes (optional)
- ¼ teaspoon kosher salt
Ingredients Substitutes
Missing some of the ingredients listed above? Swap them for these easily accessible options for excellent results:
- Bacon fat: Use ghee, duck fat or clarified butter.
- Olive oil: Avocado, MCT or coconut oil are great alternatives.
- Shallot: Use ¼ cup finely chopped red onion.
- Cooked bacon: Add 2 tablespoons of homemade bacon bits.
- Red pepper flakes: Try Aleppo pepper flakes for some nice heat or omit the chili flakes.
Additional Ingredients
Take the sautéed spinach flavors over the top with these optional ingredients:
- Garlic: Spinach pairs well with garlic. Add 1 clove of finely chopped garlic toward the end of the cooking process. Cook it for 2-3 minutes, stirring frequently to avoid burning.
- Citrus: Brighten the recipe with a splash of lemon juice or a few pinches of lemon zest.
- Nuts: I love adding some toasted pine nuts or slivered almonds to the recipe. The nuts add a nice contrasting texture to the spinach and an earthy, nutty flavor.
- Tomatoes: Add about a tablespoon of chopped sun-dried tomatoes when you add the spinach to the pan. Tomato and spinach are great together.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the sautéed spinach flavors.
Cooking Tools
The simple spinach recipe requires simple cooking tools:
How To Cook Spinach Sautéed With Bacon: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather the ingredients and tools for the recipe.
- Wash the spinach thoroughly.
- Peel and dice the shallots finely.
- Chop the cooked bacon slices into bite-sized pieces.
Cooking Instructions
- Heat a cast iron or other heavy-bottomed pan over medium-high heat (this is important to keep the heat up while wilting the spinach).
- Add the cooking fat to the hot pan.
- When the oil is hot, add the shallots and a pinch of salt. Stir well for about 2 minutes or until they lightly start to brown.
- Add the bacon pieces and stir to combine.
- Turn the heat to HIGH. Add the fresh spinach and sprinkle with the salt.
- Add the red pepper flakes to the wilted spinach, if using.
- Use tongs to rotate the spinach in the pan until fully wilted.
- Serve immediately and enjoy!
Note: Using tongs for this recipe is the easiest way to manage the raw spinach until it starts wilting. Hold down and rotate the uncooked spinach with the tongs so it can start wilting. Use a wooden spoon to mix after it has begun wilting.
Step 1: The first step is to add the shallots with the rendered bacon fat. Saute the shallots until translucent and you’re just about ready to add in the spinach!
Step 2: Add the spinach right on top of the sauteed shallots. Pile the spinach high in the pan as it will quickly reduce down to about 1/10th of it’s original volume. Make sure you add in a pinch of salt and use tongs to move the spinach around.
Step 3: Go ahead and add the chopped up bacon to the sauteed spinach. If you’re feeling like some heat, add in about ¼ to ½ Teaspoon of red pepper flakes. Now we’re cookin!
💡 My Pro Tip
Cooking spinach is interesting. I have learned different methods from experienced restaurant chefs and I will share the one that works best for this recipe.
Cook In Batches: The secret is to cook in batches so that the liquid released from the spinach cooks off rather than saturates the pan. When an entire bag of spinach is dumped into the pan, even a thick cast iron pan will lose heat too rapidly, resulting in steamed spinach.
While you can always drain off the liquid from the pan if it happens, cooking the spinach in batches yields the best results. I recommend cooking the aromatics (shallot) first, remove it from the pan, and set aside before adding a few rounds of spinach. It only takes a minute or two to wilt the spinach, and we end up with a delicious spinach side dish rather than soupy green leaves.
Use More Spinach: Another tip is to use more spinach than you think you will need. It is truly astounding how much volume is lost when spinach wilts. We use ½ pound of spinach for our family dinner and never have any leftovers.
Cook in Bacon Fat: The other trick to this recipe is cooking the shallots gently in the bacon fat with a pinch of salt. When they start browning, you can either turn off the heat and hold them in the pan until you are ready to fire off the spinach. The spinach only takes about a minute to wilt and doesn’t taste great lukewarm or cold, so it’s best to sauté it right before eating.
⏲️ Time-Saving Tips
- Buy pre-washed and dried fresh baby spinach. You must wash spinach from the fresh produce section thoroughly. The water clings to the leaves adding more liquid to the pan and extending the cooking time. Moreover, it takes time to wash and dry all that spinach!
- Use baby spinach rather than regular spinach. Regular spinach has a thicker leaf and needs to have the stem removed. Not only does it take longer to cook, it takes longer to prepare.
- Use a heavy-bottomed pan. It will retain the heat, making the cooking process more seamless. A thin pan will lose heat quickly, leading to steamed spinach and a longer cooking time.
What To Serve With Sautéed Spinach and Bacon?
Sautéed spinach with bacon and shallots pairs well with any protein. Some of my favorite pairings are;
- Picanha Steak: The steak’s exquisite beefy flavors pair well with the tender sautéed spinach. Serve them together for a filling keto meal.
- Grilled Pork Chops: The pork chops’ savory flavors complement the bacon flavors with the spinach.
- Pan-seared Cod: The fresh buttery seared cod is fantastic served with bacon sautéed spinach. Together, the pair make a satisfying and fancy keto meal.
- Grilled Beer Can Chicken: The huge flavor of the chicken combined with the sautéed spinach’s savoriness is a flavor bomb.
Storage and Reheating Instructions
Storage
- Store the leftover spinach with bacon in an airtight container in the fridge for up to two days.
Freezing
- The recipe freezes, but not well. Let the leftover sautéed spinach cool, then transfer it to a freezer bag. Press out the air until the bag is relatively flat, so it uses less freezer space and allows the spinach to thaw more quickly. To use, place in the fridge to defrost overnight and heat according to the suggestion below.
Reheating
- Reheat the sautéed spinach in a nonstick pan over medium heat until warmed. You can also microwave it on medium heat until heated through.
Conclusion
My kids have become huge spinach lovers thanks to Sautéed Spinach With Bacon. We don’t eat it often because we enjoy other delicious veggies, but it shows up at least once or twice a month.
Some may read the recipe and think that cooking spinach in bacon fat is cheating, gross, or unhealthy. Cheating maybe, but I’ll let you be the judge on the rest. I find the recipe to be both yummy and healthy. I cook a lot of veggies in bacon fat, like these delicious open-faced sautéed Brussels sprouts or sautéed zucchini with thyme.
FAQs
Blanching spinach before sautéing is a matter of personal preference. Some people prefer a soft texture and want their spinach cooked evenly, so blanching is a must, while others prefer the slightly crunchy texture of freshly sauteed spinach.
First, remove the stems and tough parts of the spinach before cooking as they add bitterness. Season the spinach with salt and acids like citrus or balsamic vinegar to round out the bitter taste. Sweet ingredients like sweet onions will also combat the bitter flavor well.
Sautéed spinach can last up to 2 days in an airtight container in the refrigerator.
Sautéed Spinach with Bacon
Ingredients
- 2 pieces cooked bacon finely chopped (or as fine as you want)
- ½ pound fresh spinach and a bit extra doesn't hurt!
- 1 shallot peeled and finely diced
- 1 tablespoon bacon fat
- 1 tablespoon olive or avocado oil
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon kosher salt
Instructions
Preparation Steps
- Gather the ingredients and tools for the recipe.
- Wash the spinach thoroughly.
- Peel and dice the shallots finely.
- Chop the cooked bacon slices into bite-sized pieces.
Cooking Instructions
- Heat a cast iron or other heavy-bottomed pan over medium-high heat (this is important to keep the heat up while wilting the spinach).
- Add the cooking fat to the hot pan.
- When the oil is hot, add the shallots and a pinch of salt. Stir well for about 2 minutes or until they lightly start to brown.
- Add the bacon pieces and stir to combine.
- Turn the heat to HIGH. Add the fresh spinach and sprinkle with the salt.
- Add the red pepper flakes to the wilted spinach, if using.
- Use tongs to rotate the spinach in the pan until fully wilted.
- Serve immediately and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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10 Responses
Good idea not to let this sit around. I let it sit for about 5 minutes uncovered and there was a pool of green liquid. It also gets cold fast. Would recommend that it sits covered with foil right out of the pan. Tastes just as good as a restaurant though- I love it!
Hi Patricia:
You’re right, spinach takes about one minute to wilt. Anything longer than that will result in a pool of liquid. And nobody likes soggy spinach.
Thank you for sharing.
Have a fantastic day in the kitchen!
Scott
Great recipe, thanks. I’ve been doing this for years now with halved brussels sprouts. I find most people who turn their nose up to brussels sprouts will eat them cooked like this. If I am not serving children, I will often splash in a couple of TB of Worcestshire sauce right at peak heat and let the liquid largely cook off. It adds a nice element and the flavour is just enough to hide the intensity of the brussels sprouts for those who really hate the taste although I imagine that it might be too overpowering for spinach. Spinach is so delicate, such a lovely vegetable.
I find most people who say they hate spinach, hate it because they’ve been served wilted-to-mush silverbeet, cooked down til its a bitter lump of vile green goo on the plate. Hand that to a kid and most kids will develop a dedicated hatred for spinach thereafter. Same with serving a kid plain old steamed or boiled brussels sprouts.
I love your site! I’m doing your mustard/cream oven baked chicken for dinner tonight and I’ll add this spinach dish to the side and probably the butter braised carrots as well. Great site!
Hi Sarah:
I’m going to try the Worcestershire on brussels this week- sounds delightful. And I agree that most people really overcook spinach, or use the frozen block of already wilted spinach which is equally as nasty.
Let me know how the chicken turned out-
Thanks!
Scott
The bacon and shallots add so much depth of flavor—absolutely delicious.