Spinach Recipe

Prepare bacon

Cut thick-cut bacon into 1/2-inch pieces. In a large skillet set over medium heat, add the bacon pieces in a single layer. Cook, stirring occasionally, until bacon is crisp and browned, about 8–10 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the skillet. If you have more than 2 tablespoons fat, remove the excess, leaving roughly 1–2 tablespoons for sautéing.

Sauté aromatics

Reduce heat to medium-low and add the butter to the skillet with the bacon fat. Once butter melts, add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook another 30–45 seconds until fragrant, taking care not to brown the garlic.

Wilt the spinach

Increase heat to medium-high. Add the fresh baby spinach in batches, allowing each batch to wilt for 1–2 minutes before adding more. Stir and toss with tongs or a spatula until all the spinach is wilted and bright green, about 3–4 minutes total. There will be some liquid released from the spinach.

Finish sauce

Pour 1 tablespoon heavy cream into the skillet and stir to combine with the spinach and aromatics; this helps bind the cheese. Add the freshly ground black pepper, kosher salt, and lemon juice. Taste and adjust seasoning—add a pinch more salt or lemon if needed. If you prefer a creamier texture, add an additional tablespoon of cream.

Add cheese and bacon

Reduce heat to low. Sprinkle the grated sharp cheddar over the wilted spinach and allow it to melt, gently folding the spinach until the cheese is evenly distributed, about 1–2 minutes. Add the reserved crisp bacon pieces and, if using, the grated Parmesan. Toss to combine so the bacon warms through and the cheese coats the spinach.

Serve

Transfer the spinach with bacon and cheese to a serving bowl or divide among plates. Finish with an extra grind of black pepper and a light sprinkle of additional cheddar or Parmesan if desired. Serve hot as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and gently reheated on the stovetop over low heat.