Mmmm, this is one of those recipes that every time I make it I always ask myself why the heck I don’t make it more often. Sooo yummy! Last night we had it with grilled chicken breast strips on top, it was heavenly.

This is a Martha Stewart Everyday Food recipe & since I forgot to take a picture of my own I’m snatching hers.Ingredients (serves 4)

• 1/2 cup pecan halves (I always forget this ingredient, I’m sure it’d be much better with it but if roasting nuts sounds too complicated it’s yummy without it too)
• 6 slices bacon, cut into 1-inch pieces
• 1 red onion, halved and thinly sliced (I substitute a chopped yellow onion)
• 1 pint (2 cups) grape tomatoes
• 1/3 cup white-wine vinegar
• 1 tablespoon sugar
• 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
• Coarse salt and ground pepper
• (Sometimes I like to add thinly sliced mushrooms, just toss them in with the tomato)

Directions

1. Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 15 minutes. Set aside.
2. Meanwhile, in a large skillet over medium heat, cook bacon, stirring occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off all but 3 tablespoons fat from skillet.
3. Add onion to skillet; cook, stirring occasionally, until crisp-tender, 5 to 7 minutes. Add tomatoes, vinegar, and sugar; simmer until liquid thickens slightly and tomatoes are heated through, 1 to 2 minutes.
4. Place spinach in a large bowl, and pour hot tomato-onion mixture over; toss quickly to coat and wilt spinach. Season with salt and pepper. Sprinkle with reserved pecans and bacon

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