Scalded spinach with bacon and red onion
6 servings
30 minutes
Blanched spinach with bacon and red onion is an elegant Italian dish that combines the tenderness of greens with the rich, crispy notes of bacon and the piquant sweetness of red onion. Its roots trace back to traditional Tuscan recipes where freshness and simplicity of ingredients are highly valued. Blanching the spinach makes it soft while preserving its fresh taste, and the crispy bacon adds texture contrast. Apple cider vinegar adds a subtle tang that reveals the dish's flavor depth. It pairs perfectly with boiled eggs, creating a harmonious blend of creamy tenderness and spicy warmth. This versatile side can serve as a light dinner on its own or accompany meat dishes. A wonderful choice for those who appreciate vibrant flavors that balance freshness and richness.
1
Finely chop the bacon, red onion, and garlic. Boil the eggs hard and peel them.
- Bacon: 280 g
- Red onion: 1 head
- Garlic: 2 cloves
- Chicken egg: 3 pieces
2
Place spinach in a large bowl. Fry bacon in a 30 cm skillet over medium heat for 5 minutes until crispy. Transfer bacon to paper towels and drain all fat from the skillet, leaving about 4 tablespoons. Pour olive oil into the skillet and heat over medium heat. Add onion, garlic, sugar, salt, and pepper and sauté for 3 minutes until the onion is soft.
- Baby spinach: 280 g
- Bacon: 280 g
- Extra virgin olive oil: 2 tablespoons
- Red onion: 1 head
- Garlic: 2 cloves
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Remove from heat, add vinegar, then immediately pour the contents of the pan over the spinach and mix well to blanch it. Serve with quartered eggs.
- Apple cider vinegar: 6 tablespoons