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.
- 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)
- 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.
- 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.
- 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.
- 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