- 4 bacon strips
- 12 cups torn fresh spinach or beet greens (1 pound)
- 1 tablespoon sugar
- 3/4 teaspoon salt
- In a large skillet, cook the bacon until crisp; remove to a paper towel to drain. Add greens to drippings; cook, stirring constantly, just until wilted. Stir in the sugar and salt. Crumble bacon and stir into greens. Serve immediately. Yield: 6-8 servings.
Originally published as Spinach Greens in Reminisce Extra February 1995, p47
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Reviewed Jul. 27, 2013
"I would make this recipe again but it was way to plain the way it is written I add red onion and fresh garlic to didn't use the sugar... too boring for me"
Reviewed Jun. 18, 2012
"I love spinach, but this just wasn't my thing."