It came to me today that an old favorite, wilted spinach, would be a good paleo meal--it has spinach (duh), bacon, eggs as a basis. I know that most recipes also call for cooking in olive oil, but I assume that could be omitted in favor of cooking in bacon fat. Also it calls for balsamic vinegar, but I'm not sure if that's paleo-friendly or not. Does anyone have a good recipe for this? I would love to try it this weekend.
I'm thinking the olive oil might not be too bad here, since the spinach requires such brief cooking, and you don't need to cook it at a high temp. I could be wrong about that, just a thought. Bacon fat sounds great, or how about cooking in clarified butter, or some quality lard? I always cook some garlic until it starts getting some color, then add in the spinach & cook a couple more minutes, then squeeze on a little lemon, & add some salt and pepper. Great with some poached eggs and salmon; breakfast of champions!
This was my breakfast today! Melt a dollop of bacon grease in a skillet. Add a few splashes of your vinegar of choice, then season with salt, pepper, whatever. Turn off heat, add spinach, and toss with tongs. Plate the spinach then top with crumbled bacon, eggs, etc. If you have hardboiled eggs on hand, this meal takes two minutes to prepare.
i have this for breakfast pretty frequently, or a variation. fry a couple strips of bacon and remove it to my plate when done. then toss in some chopped or sliced red or yellow onions or shallots (whatever i have on hand) and sautee in the bacon fat. then a few big handfuls of baby spinach and stir until wilted. season with salt and pepper and put it nect to the bacon on my plate, then eather eggs over easy or poached on top of that, sometimes with some broiled tomato halves, too. if you want a recipe though, heres a good looking one.
Here's my recipe. Cook a few slices of uncured bacon or pork jowl until all of the fat is rendered out. Remove, drain, and chop into small pieces, leaving the rendered fat in the pan. Add a couple of cloves of chopped garlic to the pan and stir continuously for about thirty seconds. Don't let it burn. Fill the pan as full as you can get it with washed and thoroughly dried spinach. Turn with tongs to coat with fat. Season with salt, pepper, and a few gratings from a nutmeg. Turn to wilt evenly. Serve with the chopped bacon or pork jowl on top.
I don't fancy this up too much. It's easy to lose the taste of the spinach when you start adding other vegetables, vinegar, or eggs to the mix.
I made some delicious onion and spinach omelettes the other day - dollop of bacon grease, carmelize some onions. When they're almost done, throw in a big handful of spinach.
Then I took them off the heat, threw some whisked eggs into the pan, added the onions, spinach, and a handful of cheese (I don't have a problem with dairy/cheese), folded it, and boy oh boy was it good.