Bacon Creamed Spinach…Pork: A love Affair…A Pork Series Comes to an End

When most people think pork they think bacon. Its only natural, because the smell of bacon frying can bring even the most loyal vegetarians to the table. That being said, I have intentionally not added any bacon recipes to this pork series thus far. That’s mainly because I believe bacon is overused in dishes, and has the tendency to overwhelm a dish’s flavor profile. This is to say that bacon is added to many dishes (vegetable side dishes included) that would have been delicious on their own, and in doing so the dish then tastes only like bacon.

That being said (and maybe this is going against what I wrote above!) I love adding bacon to spinach. I love adding cream, butter and bacon to the humble spinach. Sautéed spinach serves well on its own as a side, but adding a few extra ingredients helps to elevate the humble spinach. I know some like their creamed spinach to be very thick, however that is not me. My version can best be described as sautéed spinach with bacon and a cream parmesan sauce. That way the creamy sauce can be absorbed by the rice you’re also eating, or as a dipping sauce for chicken….or a dipping sauce for just about anything. I mean, do you ever need a reason to not eat cream with a bacon twang?!

Bacon frying, because who doesn’t love a good picture of bacon frying.

So while pork is my favorite meat, it has been brought to my attention that there are those that don’t eat pork. Shocking I know! I’ve been told they live among us and just eat a lot of chicken! I joke, I joke! All kidding aside, I want to make sure I have recipes not only for my fellow pork fanatics, but also those that choose to let chunky fat pigs live their life in peace. With that in mind, I have a fabulous baked chicken recipe coming up next on the blog in order to bring all my non-pork eating followers back into the fold.

Yes that is wine that I’m drinking, it was delicious. The wine elevates the cook process. Don’t judge, I’ll pour you a glass.

Bacon Creamed Spinach

  • 4 bacon slices
  • 1 tbsp. garlic, finely chopped
  • 2 tbsp. butter
  • 6 c spinach
  • 1/2 c heavy whipping cream
  1. Cut the bacon into one inch slices. Thicker slices of bacon will ensure you get more spinach in every bite, and not just a spoonful of bacon. In a saucepan set to medium-high heat, add the bacon and cook until the meat is crispy but not burned.
  2. Using a slotted spoon, remove the bacon from the pan, however leave the delicious bacon grease. (The bacon grease wins again!) Add 1 tbsp. butter, and once the butter melts, add the chopped garlic and cook for approximately 30 seconds. Brown the garlic, but do not let the garlic burn.
  3. Add the remaining butter to the saucepan with the garlic. Once the butter melts, add 1/2 of the spinach. Stir to ensure the spinach, butter and bacon grease mix completely, approximately 1-2 minutes. As the spinach will have begun to wilt, add the remaining spinach to the pan and continue to stir to mix completely, approximately another minute or two.
  4. Add the cream to the saucepan with the spinach, and sprinkle the parmesan cheese evenly over the mixture. Stir to mix completely for approximately another 1-2 minutes. The cream will have thickened due to the cheese, but only slightly.
  5. Remove from the heat, and add the bacon to the top of the spinach. Serve!
Creamy, bacon-y parmesan spinach! Enjoy!





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