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R E C I P E

Wilted Spinach and Beans Salad  
Constance Merrill

(Serves four as a side dish salad)

Here is a lovely warm side salad from friend, Connie Merril. This recipe calls for 2 slices of cooked bacon.  This may be a no-nitrate pork variety from the health food store, turkey bacon or  a TVP bacon for those of you who are vegetarians. -Editors.

20 minutes Start to Finish

Ingredients List:

• 1  medium onion, quartered then thinly sliced
• 6  cloves garlic, minced (you will need about 1 tablespoon)
• 1  tablespoon extra-virgin olive oil
• 1  15-ounce can of your favorite beans, rinsed and drained (cannellini or navy look nice as they provide a great contrast to the dark spinach)
• 1  14 1/2-ounce can diced tomatoes
• 1  tablespoon chopped fresh thyme
• 4  cups torn fresh spinach (rinsed and dried)
• 2  slices no-nitrate bacon, cooked, drained, and crumbled (you may substitute either turkey bacon or vegetarian, TVP bacon for this recipe)
• 4  teaspoons of a good balsamic vinegar
• Salt and freshly ground black pepper

Cooking Equipment:

• A large skillet 
• Wooden spoon
• Sharp knife and board for chopping
• Colander and bowl to drain tomatoes
• Measuring cups
• Measuring spoons

Preparation Instructions:

1. In a large skillet cook onion and garlic in olive oil on medium heat until tender. Stir in beans.
2. Drain tomatoes, reserving 1/3 cup liquid. Stir tomatoes, reserved tomato liquid (discard remaining liquid) and fresh thyme into onion/garlic mixture. Cook and stir over medium heat until heated through. Stir in 3 cups of the spinach and stir about 30 seconds or until just wilted. Stir in remaining spinach and bacon. Spoon mixture into 4 individual bowls.
3. Drizzle each serving with 1 teaspoon balsamic vinegar. Season to taste with salt and freshly ground black pepper.Makes 4 side-dish servings

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Have you got a quick, easy and healthy meal idea? We'd love to share it with our readers. Send your recipes and comments to us at:  editors@spiritliving.org.