Ingredients
2 lbs Baby Spinach
5 slices bacon
1 lb onion
2 tablespoons garlic
1 teaspoon rock salt
1 teaspoon black pepper
1 tablespoon butter
Method
Sources
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Pre-heat large wok pan or sauteed pan to 400 degrees. Cook 5 slices of thick bacon to desired crisp-ness (for best recipe results not to crisp). Place bacon on paper towel to drain excess oil. Chop bacon and set aside. Dice one medium or large onion and sautee in bacon oil at 400 degrees for 3-4 minutes. Remove onions and place on paper towel to drain excess oil. Add 1 cup of water and 1 tablespoon of butter to pan with remaining oil in pan. Set temperature to 300 degrees and let simmer for 5 minutes. Add 2 pounds of baby spinach, chopped bacon, and sauteed onions to bacon oil/butter water. Sprinkle 1 teaspoon of rock salt and black pepper. Toss spinach until cooked (3-4 minutes). Best served with beef, chicken, or pork dishes. Makes 5-6 servings.