Saturday, October 23, 2010

Bacon Spinach Leek Sauté

This one came together in a desparate bid for a quick Saturday lunch. It turned out tasty - the bacon, tamari and Worchestershire give it a hearty, smoky base, and the lime juice cuts it just enough with the bright citrus note.

Bacon Spinach Leek Sauté
Serves 4 as a main course

1 pack bacon (I used 12 oz. pack of Nature's Promise), cut into 1" x 1/2" pieces
3 large leeks, the white part cut into 1/4" thick coins
2 cups loosely-packed baby spinach leaves, stems removed, torn into smaller bites
Juice of 1 lime
Dash tamari (wheat-free soy sauce)
Dash Worchestershire sauce

Put bacon and leeks in deep pot on high heat, and sauté, stirring continuously for a few minutes, until the bacon has reached your desired crispness. Add lime juice, tamari, and Worchestershire, and stir continuously for about 2 more minutes. Toss spinach in and stir to combine. Serve immediately, while spinach is bright green and just wilted.

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