Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 4 slices thick-cut bacon or 4 slices pancetta , chopped

  3. 3 shallots, thinly sliced

  4. 2 cloves garlic, chopped

  5. 3 tablespoons sherry vinegar

  6. 2 pounds triple washed spinach, stems removed Salt and freshly ground black pepper Freshly grated nutmeg , to taste

  7. 4 hard-boiled eggs , quartered lengthwise Parmigiano-Reggiano, for topping

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar , turn spinach into pan and wilt down a bit but do not fully cook the spinach , just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.


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