Tuesday, September 30, 2008

Wilted Spinach with Bacon and Pecans

Wilted Spinach with Bacon and Pecans
(from H-E-B's Cooking Connection)
Tonight was Baked Lemon Pepper Tilapia and Wilted Spinach with Bacon and Pecans. Our grocery store, H-E-B, has this little cooking show type thing in it and they always make the yummiest dishes (hoping to lure you into buying the expensive spices and sauces used). We rarely fall for their ploy but love to take home the recipes anyway and try to substitute the more costly ingredients, usually with success.

I've wanted to try this spinach recipe for a year now and finally did. It was so, so delicious and went really well with the fish. I substituted their expensive dressing for apricot jam.
2 bags fresh baby spinach
3 Tbs apricot jam, (microwave for a few seconds to reduce)
5-6 slices bacon, diced
1/4 cup sliced pecans
dash salt and pepper
1/4 cup grated Swiss or Gruyere cheese
1. In large skillet, cook chopped bacon until brown and crispy. About half way through add pecans toast them.
2. When bacon is done, add the spinach a little at a time and turn to wilt. When all of spinach is wilted add apricot jam, salt and pepper.
3. Stir in cheese, toss to mix and remove from heat.

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