Best Southern Style Spinach Recipes

SOUTHERN SAUTEED SPINACH

Steps:

• 1. In a small frypan, heat bacon grease over medium heat. Squeeze out about half of the liquid from thawed spinach. Add it to pan and add all other ingredients on top. Stir to combine well, and sautee while stirring frequently until spinach is hot. Turn heat to low and simmer a few minutes until liquid is gone.

SAUTEED SPINACH WITH BACON AND ONIONS

Steps:

• In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy.

SOUTHERN STYLE SPINACH

Steps:

• Thaw spinach and squeeze out excess juice.
• Fry bacon till crisp, remove and reserve 3 tablespoons of drippings.
• Saute onions, garlic, and jalapenos in bacon drippings, just until onions are translucent.
• Add vinegar and brown sugar and stir until disolved.
• Add spinach and saute for about 5 minutes.
• Salt and pepper to taste.
• Sprinkle on crumbled bacon.

PAN FRIED SPINACH

Steps:

• In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
• Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

OLD FASHIONED SOUTHERN SPINACH SALAD

Steps:

• 1. Mix the dressing ingredients in a plastic container (including the ice cube) and shake well.
• 2. Pour over the spinach, bacon and eggs. Season with salt and pepper to taste.
• 3. Toss well and serve. The dressing stays well for several weeks in the refrigerator.

SOUTHERN SPINACH SALAD

Steps:

• In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour. Let this mixture cool, then place in food processor, and pulse until figs are in small pieces. In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.
• Preheat oven to 325 degrees F.
• Sprinkle the triangular toasts with oil, and season with salt and pepper. Toast the croutons in the oven. Crumble some of the blue cheese on top of each crouton. Melt the blue cheese on the toast points underneath the broiler.
• While cheese is melting, toss the baby spinach in the fig vinaigrette. Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans. Place 3 hot croutons on each plate.