Today on week four of our year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me.
This week, I picked 'Wilted Spinach + 3 Ways' for the group which means we could make wilted spinach with with skirt steak, with bacon, or with chicken...along with any variations or adaptations that we needed or wanted.
- 2 bunches organic spinach, destemmed and rinsed
- 5 thick slices bacon, chopped
- 1 sprig fresh thyme
- 2 C sliced mushroom (I used crimini)
Add in the thyme sprig and stir in the mushrooms. Cook until they are softened.
Remove the thyme and toss in the spinach. Cook in the rendered fat until just wilted. Remove from heat and serve immediately.