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Spinach with Bacon and Mushrooms
Number of Servings: 4
Serving Size: 3/4 cup
Spinach is a delicate green, so it cooks quickly. Saute the leaves just long enough to wilt them; if you cook them too long, you'll ruin their color and fresh taste. The bacon and mushrooms enhance the slightly bitter flavor of the spinach.
|bacon, turkey low-fat||2 slices|
|chopped onion||0.50 cup|
|sliced mushrooms||2 cups|
|spinach leaves, well washed, stems removed||1|
|fresh ground black pepper||0.16 tsp|
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside.2:
In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes.3:
Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.
|Calories from Fat 64|
|Total Fat 7g|
|Saturated Fat 3g|
|Dietary Fiber 3g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Vegetable1-1/2 Fat|
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