Wilted Spinach With Wild Mushrooms & Bacon

What I love most about this recipe is that everything is cooked in one pan. It’s simple to prepare and bursting with a ton of flavor. We served this dish alongside some lemon parmesan pasta for a simple weeknight meal at home. I love the spinach that we grow at Tumbleweed Farm (Emperor is the variety). This particular variety has large leaves that are extremely hearty which makes them great for sautéing. We’ve been cooking our spinach in bacon grease almost every morning for the past few weeks and it’s so damn good! I decided to up my game a bit and use some locally foraged Chanterelle mushrooms (thanks Colin!) and cook everything in some bacon fat and white wine. The spinach becomes extremely tender and the mushrooms and bacon add great depth of flavor. This is something I can see folks whipping up regularly to help complete their dinner menu. And hey, this would also taste great for breakfast with a few poached eggs on top. Go wild!

Ingredients

• 2 slices of thick cut bacon, chopped into bite-size pieces
• 1 large shallot, finely chopped
• 1 pound wild mushrooms (or a mix of your favorite mushrooms), cut into large dice
• 2 cloves of garlic, finely chopped
• Pinch of crushed red pepper flakes (optional)
• 1/4 cup white wine
• 1 1/2 pounds spinach (about 5 cups)
• 1 teaspoon lemon zest
• Salt and pepper to taste

Directions

Cook the Bacon:

1. Fry the Bacon:
   In a large heavy-bottomed pan, fry the chopped bacon over medium-high heat until it is lightly crispy on all sides. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the bacon grease in the pan.

Sauté the Vegetables:

1. Cook Shallots:
   Add the chopped shallot to the bacon grease in the pan and cook over medium heat for about 2 minutes until it starts to soften.
2. Cook Mushrooms:
   Add the diced mushrooms to the pan. Cook, stirring occasionally, for about 3 minutes until they begin to release their moisture and start to brown.

Add the Garlic and Red Pepper Flakes:

1. Stir in Garlic and Red Pepper Flakes:
   Stir in the finely chopped garlic and a pinch of crushed red pepper flakes (if using). Cook for about 1 minute until fragrant, being careful not to let the garlic burn.

Deglaze with White Wine:

1. Deglaze:
   Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Continue to cook until most of the liquid has evaporated, about 2-3 minutes.

Wilt the Spinach:

1. Add Spinach:
   Add the spinach to the pan in batches, using tongs to toss and combine with the mushroom mixture. Continue to add more spinach as it wilts down, cooking until all the spinach is wilted and tender, about 3 minutes.

Combine and Season:

1. Add Bacon and Lemon Zest:
   Return the crispy bacon to the pan. Add the lemon zest and season to taste with salt and pepper. Toss everything together to ensure the flavors are well combined.

Serve:

1. Serve Warm:
   Serve the wilted spinach and mushroom mixture warm. This dish pairs wonderfully with lemon parmesan pasta or can be enjoyed on its own as a side. For a breakfast twist, serve with poached eggs on top.

Tips for Success

• Mushroom Variety: While Chanterelle mushrooms add a unique flavor, feel free to use a mix of your favorite mushrooms like cremini, shiitake, or oyster mushrooms.
• Spinach Substitutes: If you don’t have Emperor spinach, other hearty spinach varieties or even baby spinach will work well. Adjust cooking time as needed.
• Wine Substitution: If you prefer not to use white wine, chicken broth or vegetable broth can be used as a substitute for deglazing the pan.
• Extra Flavor: For additional depth of flavor, consider adding a splash of balsamic vinegar or a sprinkle of Parmesan cheese just before serving.

This Wilted Spinach With Wild Mushrooms & Bacon recipe offers a flavorful and hearty dish that’s perfect for any meal of the day. The combination of tender spinach, savory bacon, and earthy mushrooms creates a dish that is both satisfying and delicious. Enjoy!