A single-pan dish that’s bursting with flavor.

Wilted Spinach with Wild Mushrooms & Bacon

by Dishing Up the Dirt

Prep Time: 5 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 2 slices of thick cut bacon, chopped into bite size pieces
  • 1 large shallot, finely chopped
  • 1 pound wild mushrooms (or a mix of your favorite mushrooms) cut into large dice
  • 2 cloves of garlic, finely chopped
  • pinch of crushed red pepper flakes (optional)
  • 1/4 cup white wine
  • 1 1/2 pounds spinach (about 5 cups)
  • 1 teaspoon lemon zest
  • salt and pepper to taste


  1. In a large heavy bottom pan, fry the chopped up bacon over medium high heat. Cook until lightly crispy on all sides. Remove the bacon from the pan to a paper towel lined plate to drain. Reserve the bacon grease in the pan and add the shallot and mushrooms. Cook, stirring occasionally for about 3 minutes. Add the garlic, crushed red pepper flakes and white wine. Continue to cook until most of the liquid has evaporated. Toss in the spinach, and use tongs to continue to toss the mixture until the spinach is wilted and tender. About 3 minutes. Add the bacon back to the pan and grate in the lemon zest and season to taste with salt and pepper. Serve warm.


*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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