This last week there wasn’t a lot of cooking going at Clark Towers. It’s been quite some time since we ate out more than in; which is a little sad since I do love to cook and thankfully it doesn’t happen very often but I’m dealing, I did however make lunch yesterday for me and the guys just so I could actually make something well that and I needed to use up some fresh spinach that I bought before it went bad. Mind you this is not the first time I bought a big bag of spinach to make this dish, it usually just ended up in regular tossed salads.
My husband remembers fondly of a wilted spinach salad that his mother made from his childhood. I on the other hand would not eat spinach (its green) to save my life when I was a kid. I’m am pretty happy I got over my no green food rule, I was missing out on some pretty fantastic options (I can see my mother smirking now). such as avocados – Guacamole is one of my absolute favorites and I make it all the time. Fresh spinach is also yummy I might just need to add this salad to my list of greens I like to eat now.
I was definitely watching my husband take his first bite, I got nothing… (uhh deflated) he waited for his 3rd bite to finally speak – nodding his head he said he loved it! Phew I was a little worried, well not worried but curious if I pulled it off. My son on the other hand wasn’t in love with it, he is not a big egg fan so next time I would probably use 1 less egg, or not; he is old enough, he can fend for himself.
The only problem is this is not a salad that will stay long; you really need to eat the whole thing at one sitting. I should have taken a picture of my husband coming back to the table and using the salad tongs to take one or two more bites.
Wilted Spinach Salad
6 cups spinach, washed drained very well and torn into bite-sized pieces
¼ cup sliced green onion
2-3 hardboiled eggs, chopped
6 slices of bacon, cooked until crispy and chopped
3 Tbs reserved bacon drippings
¼ cup vinegar
2 Tbs sugar
2 Tbs water
½ tsp kosher salt
¼ tsp freshly cracked black pepper
Place eggs in a sauce pan cover with cold water, bring to a boil, cover and turn off the heat. Let sit 13 minutes and then run under cold water, peel and roughly chop. Set aside.
Cook bacon in a skillet until crispy, transfer to paper towels to drain
Combine spinach, onions and eggs in a large bowl
In a small bowl add vinegar, water, sugar, salt and pepper, while bacon is draining on paper towels add vinegar mixture to 3 Tbs of the reserved bacon drippings, heat to boiling, stirring just to blend.
Pour hot mixture over spinach; gently toss and sprinkle with bacon