SPICY SPINACH WITH SAKE AND BACON

By Trent Blodgett

 

Serves 2–4

Prep time: 5 minutes

Cook time: 15–20 minutes

EQUIPMENT

Large Saute pan with lid

Wooden spoon

Tongs or Cooking chopsticks

Paper towels

TIPS/THINGS TO REMEMBER

  • There are many no-nitrate kinds of bacon — a little healthier and just as tasty
  • Most grocery stores offer pre-washed and trimmed spinach either in bulk or pre-packaged in the produce section — baby spinach is fine to use for this recipe
  • Sake has become a popular drink choice and most grocery stores have a variety of sakes to choose from. For cooking, make a reasonably priced selection ($7–10) and keep in the refrigerator for use in cooking for a couple of months.

INGREDIENTS

STEPS

  1. Add chopped bacon and cold water to cold saute pan; turn the heat on high.

As the water evaporates, the fat will render and it will fry in its own fat.

2. When crispy, remove from pan to a plate lined with paper towels.

3. Reserve 2 Tbsp of bacon fat and saute onion in this fat over medium heat until caramelized; approximately 8–10 minutes.

4. Add 1 teaspoon of Kissed by Binchotan, stir to combine, and then add sake. Increase heat to high and reduce the sake for 3–5 minutes until almost evaporated but still wet.

5. Add spinach, turn off heat and cover for 2 minutes.

6. Add bacon and salt if needed.

7. Taste and if you want it spicier, spicier add one more teaspoon of Kissed by Binchotan.