Sauteed Spinach with Red Onion, Bacon and Blue Cheese

  • Active Time 15m
  • Total Time 15m

2 servings

Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.


  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup thinly sliced red onion
  • 2 cloves garlic, minced
  • 1 bag (10 ounces) fresh spinach (see Ingredient Note), tough stems removed
  • 2 strips center-cut bacon, cooked and crumbled
  • 1 tablespoon crumbled blue cheese


Heat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.

Ingredient Note: The sturdier texture of mature spinach stands up better to sautéing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7343

nutrition information per serving

131 calories; 9g total fat; 2g total saturated fat; 9mg cholesterol; 292mg sodium; 9g carbohydrates; 4g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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