June Cooking

Wilted Spinach Salad with Bacon and Red Onion

2 (5-ounce) bags baby spinach
10 ounces bacon (10 slices), chopped fine
2 tablespoons extra-virgin olive oil
1 red onion, minced
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons cider vinegar
3 hard-boiled eggs, peeled and quartered

Place the spinach in a large bowl.  Fry the bacon in a 12 inch skillet over medium heat until crisp, about 5 minutes. Transfer the bacon to a paper towel lined plate. Pour off all but 2 tablespoons of the bacon fat. Add the extra-virgin olive oil to the bacon fat in the skillet and heat over medium heat until shimmering. Add the onion, garlic, sugar, salt, and pepper and cook until onion is soft, about 3-4 minutes.  Off the heat, stir in the vinegar, then pour over the spinach and toss to wilt. Portion the salad onto individual plates and garnish with the bacon and eggs. Serve immediately.