Wednesday, February 6, 2013

Spinach pecan bacon sautee

Spinach. Pecans. Bacon. Mmm.


I thawed the frozen, chopped spinach.
Toasted the pecans.
Added some bacon drippings, the spinach and cooked, frozen, chopped bacon.
SautƩed for a couple minutes then added a tsp of lemon juice.

Tasty, but ...
Next Time: best served warm.
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2 comments:

  1. Cricket February 6, 2013 at 7:36 PM

    Sending a link to this to my husband with a "hint, hint" attached!

    ReplyDelete
  2. Jake VortexFebruary 7, 2013 at 12:10 PM

    Let me know how that turns out.

    Both the persuasion and — should the persuasion prove successful — his interpretation of the dish.

    ReplyDelete

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