Spinach and Bacon

As Verta Grosvenor noted in Vibration Cooking, “Greens contrary to popular belief don’t have to be cooked all day.” The recipe for spinach in cream in Charleston Receipts warns, “Boil 3 minutes—no longer.”

Cook this side dish of spinach at the last moment, to accompany virtually any main course. The quantity of spinach may at first seem large, but it will wilt in cooking to a fourth of its volume. You can accomplish the sautéing in a skillet, but a large Dutch oven will allow you to cook the whole lot very quickly, stirring briskly for a few minutes until all the spinach is just wilted.


  • 2 slices bacon
  • pounds spinach leaves, cleaned
  • juice of ½ lemon
  • freshly ground black pepper to taste


In a frying pan or Dutch oven, fry the bacon until crisp and remove the strips to drain. Just before serving the spinach, throw all of it into the same pot and, over high heat, quickly stir-fry the greens. Squeeze the lemon juice over the spinach and remove from the heat as soon as all of it is wilted. Season with freshly ground black pepper and crumble the reserved bacon over the greens if desired.