As an accompaniment to our Beef Wellington, it made Christmas dinner that mush more special.
- 12 oz. fresh spinach leaves
- 1 small yellow onion, sliced
- 2 cloves minced garlic
- 4 slices of bacon, chopped
- 1 Tbsp butter
- salt and pepper
- sour cream
- grated parmesan cheese
In a skillet over medium heat, cook the bacon until most of the fat has rendered off of the bacon. Transfer to a plate covered with paper towels to drain. Set the bacon grease aside for another use.
With most of the bacon grease wiped out of the pan, melt the butter and saute the onion for about 10 minutes. Add the garlic and saute until softened, about 5 minutes. Lower the heat to low, add the bacon back to the pan, and the spinach, and cover. Cook until the spinach is wilted, about 10-15 minutes.
When the spinach with wilted and bright green, stir everything together, and stir in 2-4 Tbsp of sour cream. Add some salt and pepper to taste, top with grated parmesan cheese, and serve immediately.