Spinach Bacon Tartine Recipe By Tasty Food

SAUTEED SPINACH WITH BACON, GARLIC AND THYME

Steps:

• Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

SPINACH AND BACON TARTINE

Steps:

• Put oil in a skillet over medium-high heat. Add spinach, season with salt and pepper, and cook, stirring for about 1 minute, until just wilted. Drain, cool and squeeze out excess water.
• Fry bacon lardons in a dry skillet over medium-high heat for about 1 minute, until barely crisped. Remove and drain on paper towel.
• Put the bread slices on a baking sheet and toast lightly on both sides under broiler (or use a toaster and place toasted slices on baking sheet). Brush lightly with mustard. Divide greens among the four toasts and spread out to cover. Tuck the bacon here and there.
• Top each toast with slices of Raclette or Gruyère (about 1 ounce total on each toast). Broil for 2 to 3 minutes, not too close to the heat, until nicely browned. Alternatively, bake tartines 3 to 5 minutes on top shelf of a 450-degree oven, or individually in a countertop toaster oven. Serve hot.

SPINACH, BACON AND PINE NUT PASTA

Steps:

• Whilst cooking the pasta, grate the lemon zest and mix with the lemon juice and olive oil and season.
• Fry the bacon (no oil should be necessary) until golden brown, about 2 minutes.
• Add the pine nuts to the pan with bacon and stir until lightly toasted.
• Now drain the pasta and fold in the spinach allowing it to wilt in the heat.
• Then stir in the lemon dressing, bacon and nuts and seasoning to taste (drizzle with oil and sprinkle with pepper).

TORTELLINI WITH RICOTTA, SPINACH & BACON

Steps:

• Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
• Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.

QUICK AND EASY CREAMED BACON SPINACH

Steps:

• Heat butter in a large skillet over medium heat. Cook and stir onion, bacon, and garlic until bacon is crisp, 5 to 7 minutes.
• Whisk flour, salt, and black pepper into onion mixture until blended and the flour and drippings form a paste, 1 to 2 minutes.
• Slowly whisk milk into onion mixture. Bring to a boil, continuously whisking, until sauce is thick and creamy, 3 to 5 minutes.
• Stir spinach and half-and-half into sauce; cook until spinach is heated through, 4 to 6 minutes.

SPINACH, BACON & ROQUEFORT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Roll out the pastry onto a lined baking sheet. Using the tip of a sharp knife, mark a 2cm border around the edge. Brush the pastry all over with the egg and bake for 10 mins. Leave for 5 mins, then press down the centre with your hands, leaving the border. Top with the spinach, tomatoes and roquefort, and return to the oven for 10-15 mins. Meanwhile, fry the bacon until very crispy. Drain and chop or break into shards and scatter over the tart.