🍴Servings: 2 🍽️Pre: 10 mins 🥓Cook: 10 mins
🥓INGREDIENTS:
- 10 ounces pre- washed baby spinach
- 2 slices bacon, finely chopped
- 3 ounces Canadian bacon, finely chopped
- 1/2 red onion, sliced (about 1 cup)
- 1 pound button mushrooms, coarsely chopped
- 1 cup apple cider
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper
🍳INSTRUCTIONS:
Step 1:
Place spinach in a large bowl. Fry bacon in a large skillet over medium heat for about 4 minutes, or until crisp. Add Canadian bacon to skillet and fry for 2 more minutes, stirring often. Remove meat from skillet and place on a plate lined with paper towels. Reserve 2 tablespoons of bacon fat in the pan and pour the rest in bacon grease saver. Add onion to skillet and cook for about 2 minutes, or until onion is slightly softened.
Step 2:
Add mushrooms to skillet and cook for another 2 minutes, stirring often. Place onion and mushrooms on top of spinach. Add apple juice and vinegar to skillet and turn heat to medium- high. Stir to scrape up any bits stuck to the bottom of the pan, then cook for 8 to 10 minutes, or until apple juice is reduced to about 1/2 cup. Add mustard, salt, and pepper to taste.
Step 3:
Pour warm apple juice sauce over mushrooms and spinach and stir until vegetables are evenly coated. Sprinkle with bacon and serve.
