KrisKitten
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- Sep 16, 2009
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With this recipe u dont lose any of the goodness of the spinach but it rlly cuts through the irony taste of it and its very simpl 
It can be done with either pasta or rice, just mix it in at the end
Ingredients
Generous knob of butter
Crushed garlic
1/2 tomatoes
Baby Spinach (i use frozen and couple of hanfuls)
Bacon/pancetta
Mixed herbs
Splash of boiling water
ETA - Cream cheese
Method
Put the everything into the bottom of a small pan apart from the spinach, when putting in the bacon cut into small strips (i find the easist way to do this is with sharp scissors, saves messing around with knifes as i'v aways found bacon a nightmare to cut well). Add enough water just to cover the bottom of the pan - litterally just a splash. Allow all to fry until butter is melted and bacon has changed colour to a light pink.
Then chuck in however much spinach u would like and cover over with a lid. I try and make sure as much spinach as possible is touching the bottom of the pan too soak up the juices but it will all cook with the steam from the juices.
Leave for about 15 mns stirring occasionally to ty and soak all the spinch.
Chuck the whole lot in with ur pasta or rice and mix
For an extra touch add a bit of mozzeralla to melt on top
yummy
xxx
ETA - For a nicer/richer touch iv recently discovered stirring in a dollop of cream cheese into the spinach after its cooked and using cubes of pancetta instead of bacon is lovely.
It can be done with either pasta or rice, just mix it in at the end
Ingredients
Generous knob of butter
Crushed garlic
1/2 tomatoes
Baby Spinach (i use frozen and couple of hanfuls)
Bacon/pancetta
Mixed herbs
Splash of boiling water
ETA - Cream cheese
Method
Put the everything into the bottom of a small pan apart from the spinach, when putting in the bacon cut into small strips (i find the easist way to do this is with sharp scissors, saves messing around with knifes as i'v aways found bacon a nightmare to cut well). Add enough water just to cover the bottom of the pan - litterally just a splash. Allow all to fry until butter is melted and bacon has changed colour to a light pink.
Then chuck in however much spinach u would like and cover over with a lid. I try and make sure as much spinach as possible is touching the bottom of the pan too soak up the juices but it will all cook with the steam from the juices.
Leave for about 15 mns stirring occasionally to ty and soak all the spinch.
Chuck the whole lot in with ur pasta or rice and mix
For an extra touch add a bit of mozzeralla to melt on top
yummy
xxxETA - For a nicer/richer touch iv recently discovered stirring in a dollop of cream cheese into the spinach after its cooked and using cubes of pancetta instead of bacon is lovely.
xxx
xxx
