Popeye Would Be Proud

We harvested our first spinach from the garden.  Oh the poor garden!  This has been a cruel year so far with The Husband doing all that hard work of tilling the soil and planting and here it is mid-July with things looking so pathetic.  I still have hope that we will have a nice hot September and get a few ears of corn and some beautiful red tomatoes.

But the spinach took off very well despite the cool weather and I picked a large bowlful on the first go-around and it was beautiful. This was the first year we've attempted to grow a leafy green, but it certainly won't be the last.  I share with you a quick and tasty salad that is made with common pantry items with the addition of a couple strips of bacon.  It is delicious and really shows off the flavorful spinach very nicely.  I'm so lucky to have someone who doesn't mind all the work a vegetable garden entails!
Wilted Spinach Salad

6 cups (5 oz) fresh spinach leaves, washed, dried and chilled
2 slices of bacon, cut into 1/4 inch pieces
1 Tbsp extra virgin olive oil
1/2 cup minced red onions (I substituted green onions)
1/4 tsp Kosher salt
1/8 tsp black pepper
1/8 tsp granulated sugar
1 Tbsp good quality aged balsamic vinegar
2 hard boiled eggs, sliced (optional)

Remove stems and veins from spinach and tear into bite-sized pieces then place in a large bowl.

In a small frying pan, fry bacon until crisp; transfer to a paper towel to drain.  Leave approx. 1 teaspoon bacon fat in pan.  Add olive oil, onion, salt, pepper and sugar.  Cook 2-3 minutes. Add balsamic vinegar; swirl to incorporate.

Pour warm dressing over spinach and toss gently to wilt.  Sprinkle bacon over spinach and top with hard boiled egg slices if desired.  Serve immediately.