Spicy Spinach with Sake and Bacon
Chef Trent Blodgett
- Add chopped bacon and cold water to cold saute pan; turn the heat on high. As the water evaporates, the fat will render and it will fry in its own fat.
- When crispy, remove from pan to a plate lined with paper towels.
- Reserve 2 Tbsp of bacon fat and saute onion in this fat over medium heat until caramelized; approximately 8–10 minutes.
- Add 1 teaspoon of Kissed by Binchotan, stir to combine, and then add sake. Increase heat to high and reduce the sake for 3–5 minutes until almost evaporated but still wet.
- Add spinach, turn off heat and cover for 2 minutes.
- Add bacon and salt if needed.
- Taste and if you want it spicier, spicier add one more teaspoon of Kissed by Binchotan.
- There are many no-nitrate kinds of bacon — a little healthier and just as tasty
- Most grocery stores offer pre-washed and trimmed spinach either in bulk or pre-packaged in the produce section — baby spinach is fine to use for this recipe
- Sake has become a popular drink choice and most grocery stores have a variety of sakes to choose from. For cooking, make a reasonably priced selection ($7–10) and keep in the refrigerator for use in cooking for a couple of months.