I made this up as part of a New Year’s Day menu. Traditionally, Southerners eat greens on New Year’s to insure they will have plenty of “foldin’ money” in the year. (Black eyed peas are “jinglin’ money.”
- 1In a large skillet on medium high heat, fry the bacon until brown and crisp. Add the garlic, and cook until light brown and fragrant. Using a slotted spoon, move bacon/garlic mixture to a paper towel to drain.
- 2Remove skillet from heat, and wipe with paper towel until only a light coating of grease remains. Put back on heat, this time on high, and add bunches of spinach by hand, adding more as it wilts and cooks down.
- 3When all spinach is tender and bright green, add the bacon/garlic mixture. Stir until well-combined
- 4Add a splash (2-3 tablespoons) of vinegar. Stir about one minute longer. Add salt and pepper.
Member recipes are not tested by the CHOW food team.