John Myers
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Spinach with Raisins and Bacon
The perfect spinach with raisins and bacon recipe with a picture and simple step-by-step instructions.
spinach
- 600 g Fresh spinach
- 100 g Diced pork belly
- 40 g Raisins
- 40 g White wine dry
- 1 piece Fresh shallots
- 1 piece Clove of garlic
- Salt, pepper, mace
baked potatoes
- 400 g Potatoes new
- 75 g Spring onions
- 2 piece Garlic cloves
- 2 tbsp Olive oil
- Wild thyme, fresh rosemary, salt, pepper, Espelette pepper
- Put the raisins in wine the day before. Remove the stems from the spinach and wash. and set aside. Dice the shallot and the garlic.
- Before preparing the spinach, I prepared the potatoes as follows: Wash new potatoes under running water and rub clean with your hands (if necessary). Cut into wedges and toss in the oil mixed with the herbs until all sides are covered with the oil. The oven is now heated to 180 ° C. Put the potatoes in the ovenproof dish. Cut the spring onions and the garlic into small pieces and roll in the rest of the stock until everything is absorbed and set aside. After a quarter of an hour, take the potatoes out of the oven and pour the onions and garlic over them, put everything back in the oven for a good quarter of an hour.
- In the meantime the bacon has been left out in a roasting pan, then the shallots and garlic have been added and they have allowed to take on some color. Now add the raisins with the stock. Salt and pepper the whole thing and then pour the spinach over it and let it disintegrate and everything is good with salt, pepper from the mill and a little mace, done.
- Bon appétit!
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