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This sautéed spinach with bacon recipe is an extremely simple to make side dish and only uses a handful of ingredients! It pairs with any weeknight meal.
Why you’ll love it
Sautéed spinach is one of those classic side dishes that’s comforting yet really easy to make. If you’re a spinach lover, maybe it’s already a favorite, but I know that it’s “just ok” for many people, so that’s why I’m adding BACON. Will this special twist convert someone in your life into a spinach lover? I vote yes!
There’s really nothing complicated about learning how to sauté spinach. The trick is to not overcook it so it remains a vibrant green color. That’s really it! It’ll be one of your go-to side dishes in your home since it goes with practically everything and happens to be low carb. Very little is more comforting than spinach that is cooked just right!
What you’ll need
- Bacon – I used thick cut bacon
- Onion – sweet (Vidalia) onion is my favorite variety, but yellow works too
- Spinach – we’re using an entire 16 oz box of fresh baby spinach. It always cooks down!
How to sauté spinach with bacon
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Fry the bacon in a large skillet, then transfer it to a plate, leaving 2-3 tablespoons of the leftover bacon grease in the pan. Sauté the onion in it until softened.
Add about half of the spinach in and toss until it’s wilted, adding more spinach until you’ve used it all up. Spinach is mostly made up of water, so it will look like a TON and won’t all fit into the pan in one go. After about 5 minutes it will wilt. Toss with the cooked bacon, season with salt & pepper, and serve right away!
- If you’re wondering what to do with leftover bacon fat, I always like to keep some in the fridge in a sealed container. It’s amazing on bread instead of butter or mayo, and it’s great for adding to dishes like roasted potatoes instead of olive oil or butter for a pop of savory flavor. It’s essentially lard.
- I don’t recommend using frozen spinach for this recipe.
- Using a pair of cooking tongs to toss the spinach in the skillet makes the process much smoother.
- You could add in some minced garlic (a clove or two) if you like, after the onions have been cooked. Just be careful not to let it burn, or it’ll taste bitter.
Leftovers and storage
- It’s best eaten right away, but leftovers will keep for a couple of days in an airtight container in the fridge.
- To reheat, warm through in a small saucepan or microwave in 30 second increments.
Questions about this simple side dish? Let me know in the comments below!
Sautéed Spinach with Bacon
- 6 strips bacon
- 1/2 medium onion chopped
- 1 pound (16 oz.) fresh baby spinach
- Salt & pepper to taste
- Cut the bacon into small pieces (I use kitchen shears to do this quickly) and fry in a large skillet until crispy.
- Transfer the cooked bacon to paper towel lined plate. Leave about 2-3 tablespoons of bacon fat in the pan.
- Add the onion and sauté over medium heat until it's softened and starting to lightly brown (about 5-7 minutes).
- Add in about half of the spinach and toss with tongs (yes it'll seem like a ton of spinach, but keep tossing it and it'll get coated with the bacon fat and onions and start to wilt). As it wilts, add in the rest of the spinach a large handful at a time (keep tossing) until it's all wilted. This will take about 5 minutes.
- Add in the cooked bacon and toss. Season with salt & pepper as needed and serve right away.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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