Quick-Fry Spinach Dish Is a Favorite

“I like spinach in all forms, but my daughter hated the stuff until I invented this quick stir-fry version,” Burt Sauer writes. “Now it’s a favorite at my house.”

PEGLEG CHARLIE’S ITALIAN FRIED SPINACH

1 large bunch (about 1 1/2 pounds) fresh spinach

3 to 4 slices bacon, cut into 1-inch pieces

Extra virgin olive oil

2 large or 4 small cloves garlic, pressed or finely chopped

2 to 3 tablespoons lemon juice

1 1/2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried

1/2 teaspoon seasoned pepper

2 to 3 mushrooms, thinly sliced, optional

1/4 cup freshly grated Romano cheese

Thoroughly wash spinach in several changes of cold water. Remove stems from spinach leaves (main vein can be left attached). Drain well. Chop leaves in 2- to 3-inch segments.

Heat large skillet over medium heat. Add bacon pieces and cook until golden and crisp. Add enough olive oil to make about 4 tablespoons total oil. Add and saute garlic briefly. Add lemon juice and immediately pile spinach into pan. Cover and cook 1 to 2 minutes until spinach just begins to collapse.

Remove cover and sprinkle mixture with oregano, pepper and mushrooms if desired. Stir to mix. Cook another 1 to 2 minutes. Serve immediately, sprinkled with grated cheese. Makes about 2 servings.

--BURT SAUER

Hermosa Beach

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