• Spinach1 bag
• Bacon3 slices
• Garlic1 clove
• Butter1 tbsp
• White wine (or sake)1 tbsp
• Soy sauce1 tsp
• Salt and peppera pinch

1. 1

   Mince the garlic and cut the bacon into approximately 2cm-wide pieces.

2. 2

   Rinse the spinach under running water and cut the leaf portions into thirds, keeping them relatively large.

3. 3

   Heat a wok or skillet over medium heat, melt 1 tbsp of butter, then sauté the bacon and garlic.

4. 4

   Add the spinach stems to the wok first and sauté until softened.

5. 5

   Add the center portions of the spinach and cook through over medium heat.

6. 6

   Increase heat to high, add 1 tbsp of white wine (or sake) and cook off the alcohol.

7. 7

   Add the spinach leaf portions and sauté quickly.

8. 8

   Add 1 tsp of soy sauce from the edge of the wok, season with a pinch of salt and pepper, toss lightly to combine, and serve.

By adding the leaf portions last, you prevent them from cooking too long and keep the vibrant green color intact.

• Calories110 kcal
• Protein3.8 g
• Fat8.5 g
• Carbs2.5 g
• Sodium0.7 g