I made this up as part of a New Year’s Day menu. Traditionally, Southerners eat greens on New Year’s to insure they will have plenty of “foldin’ money” in the year. (Black eyed peas are “jinglin’ money.”
- Yields: 4 servings
- Total: 20 min.
- Active: 20 min.
- 2 lbs washed and dried young spinach
- 4 slices bacon, chopped into 1/2 inch pieces
- 3 cloves of garlic, crushed and chopped fine
- sherry vinegar
- salt and pepper
- In a large skillet on medium high heat, fry the bacon until brown and crisp. Add the garlic, and cook until light brown and fragrant. Using a slotted spoon, move bacon/garlic mixture to a paper towel to drain.
- Remove skillet from heat, and wipe with paper towel until only a light coating of grease remains. Put back on heat, this time on high, and add bunches of spinach by hand, adding more as it wilts and cooks down.
- When all spinach is tender and bright green, add the bacon/garlic mixture. Stir until well-combined
- Add a splash (2-3 tablespoons) of vinegar. Stir about one minute longer. Add salt and pepper.