Spinach & Celeriac with Bacon
Celeriac keeps well into the spring, and on Saturday I found some greenhouse-grown spinach at the market. New and old together with bacon - and everything's better with bacon.
2 to 4 servings
20 minutes - 10 minutes prep time
6 to 8 cups (2 quarts) fresh baby spinach leaves
1/2 small or 1/4 large celeriac, peeled and grated
(equal to 2 or 3 cups)
3 or 4 slices of lean bacon
salt and pepper
Pick over and wash the spinach, and drain it. Peel and grate the celeriac; there should be about 2 cups. Chop the bacon into dice.
Cook the bacon bits in a heavy-bottomed pot until they begin to crisp, then add the celeriac. Continue cooking for 4 or 5 minutes, stirring frequently, until the celeriac has softened and shrunk down. Add the spinach, and cook until it is wilted down, stirring to make sure it cooks evenly. Season with pepper, and a little salt if the bacon is not too salty.
2 to 4 servings
20 minutes - 10 minutes prep time
6 to 8 cups (2 quarts) fresh baby spinach leaves1/2 small or 1/4 large celeriac, peeled and grated
(equal to 2 or 3 cups)
3 or 4 slices of lean bacon
salt and pepper
Pick over and wash the spinach, and drain it. Peel and grate the celeriac; there should be about 2 cups. Chop the bacon into dice.
Cook the bacon bits in a heavy-bottomed pot until they begin to crisp, then add the celeriac. Continue cooking for 4 or 5 minutes, stirring frequently, until the celeriac has softened and shrunk down. Add the spinach, and cook until it is wilted down, stirring to make sure it cooks evenly. Season with pepper, and a little salt if the bacon is not too salty.
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