Fast and simple, and mostly healthy!
Fresh spinach, as dry as possible.
Balsamic Vinegar
Pork fat (lard)
Other ingredients as desired, such as:
chopped bacon, chopped nuts, or dried cranberries.
Be creative!
Wash and dry spinach. Tear into whatever size you like. If you cooked some bacon, chop the bacon into bite size pieces and reserve the pork fat. (Or melt some pork fat if you have it.) Measure out about an equal amount of balsamic vinegar. Say you have enough fresh spinach for about four people, so you might try 1/4 cup pork fat and 1/4 cup vinegar. (These are approximate amounts. I don't measure, so play around with the amounts.) Toss spinach with any other ingredients you are using. (If the pork fat has cooled, reheat it.) Pour hot pork fat over spinach. Pour balsamic vinegar over spinach. Toss and serve.
(Do NOT add vinegar and hot pork fat together unless you enjoy splatter burns all over your arms and face.)
Comments