Recipe: Bacon-Mushroom Spinach

Recipe: Bacon-Mushroom Spinach post image

I used to eat raw spinach salads frequently. However, I learned that raw spinach is very high in oxalates. Cooking does help reduce the amount of oxalates a little, but not too much. I’m not particularly sensitive to oxalates but many people are sensitive and should avoid them.

As a compromise, I always cook spinach and eat it with a good fat like bacon fat, butter or ghee. These fats help in the absorption of the minerals in spinach and they are a good source of anti-oxidant fat soluble vitamins. Without the fat, you cannot assimilate the minerals. Eat your leafy greens, but cook them and eat them with fat.

Protection from oxalates

Anti-oxidants are the body’s main response to exposure to oxidants like oxalates. This works well until the oxalate levels get too high or when infection or illness burdens the body’s antioxidant systems.

Bacteria in the gut are usually able to transform oxalate to a harmless substance. Unfortunately, these bacteria are killed by antibiotics and/or may not be colonized properly in some people. These folks should avoid eating a lot of high oxalate foods.

Spinach has good nutrition

Aside from the oxalates, spinach is a good source of dietary fiber, vitamin A, vitamin C, vitamin E vitamin K, the B vitamins, including niacin, B6 and folate, calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.

Beware of E. coli

I love the idea of a “wilted” spinach salad, but as I said, I always cook the spinach these days. The term “wilted” just refers to a quick heat — not really cooking it.

Another reason I cook spinach these days is because I am a little nervous about the possible presence of the unwanted bacterium, E. coli. Of all the many food recalls we have had in the last few years, this one disturbed me the most. No more crapped up raw spinach for me. I’ll just cook mine from now on.

Bacon-Mushroom Spinach




  1. Wash the spinach and pick off any large stems then set aside
  2. In the fry pan cook the bacon and drain on paper towels,  saving the fat in the pan
  3. Slice the onion into small pieces
  4. Rinse the mushrooms, peel off the top layer of the cap and slice the mushrooms
  5. In the fry pan with the bacon fat, fry up the onion until browned
  6. Remove and fry the mushrooms until they are browned and remove
  7. The mushrooms will release water and that is OK
  8. Place the spinach into the pan and cover
  9. Cook the spinach down until it is totally wilted but still bright green (about 5 minutes)
  10. Remove and place back in the sieve and press out any water
  11. Return the spinach to the pan the cut up any large chunks
  12. Return the onions and mushroom to the pan and mix it all together
  13. Crumble the bacon and mix it all together leaving some for garnish
  14. Plate and decorate the four sides of the plate with a quartered hard boiled egg

Ingredients for the dressing

Instructions for the dressing

  • Mix all together in a jar with a cover and drizzle over the spinach when ready to serve

Prep Time: 20 minutes
Cook Time: 15 minutes

This post is shared at: Melt in Mouth Monday, Monday Mania, Hunk a Meat Monday. Barnyard Hop, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Gluten Free Wednesday, Frugally Sustainable, Whole Food Wednesday, Allergy Free Wednesday, Mommy Club, Healthy 2Day, Cast Party Wednesday, Real Food Wednesday, Creative Juice Thursday, Simple Lives Thursday, Full Plate Thursday, Thank Your Body Thursday, Thank Your Body Thursday, Eat Make Grow, Keep it Real Thursday, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, Freaky Friday, Gluten Free Friday, Fill Those Jars Friday, GAPS Friday, Foodie Friday, Seasonal Celebration

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Leave a Comment

  • K October 21, 2012, 11:44 pm

    Wow, this looks divine! Hope I’ll get the chance to try this one out soon, the picture looks great!

    • Jill October 22, 2012, 12:39 am

      Hi K,
      I think you would love this!

  • Randy October 22, 2012, 8:05 am

    Made it and it was WONDERFUL.

  • Mel October 22, 2012, 11:20 am

    Is there a source of bacon with no sugar? I am starting 4th week of Intro. on GAPS diet.

    • Jill October 22, 2012, 11:28 am

      Hi Mel,
      It is in the post above: (where to buy sugar and nitrate-free bacon)

  • tereza crump October 22, 2012, 8:20 pm

    so what do you do about green smoothies?? I consume one every morning. I usually add kale, collard greens and sometimes spinach to them. Are they bad for you?

    • Jill October 22, 2012, 8:51 pm

      Hi Tereza,
      I would not recommend these raw green smoothies at all. These greens should not be eaten raw by anyone. Oxalates are just the tip of the iceberg – they have other anti-nutrients that are worse and are known as goitrogens as they can suppress the thyroid when eaten raw. Thanks for bringing that up.

  • Sheryl @ Lady Behind The Curtain October 25, 2012, 2:31 am

    Thank you for sharing your recipe at Cast Party Wednesday. Have a GREAT week! ~Sheryl @ Lady Behind The Curtain~

  • France @ Beyond The Peel October 25, 2012, 1:12 pm

    I love this recipe. I often have this for breakfast with soft poached eggs. How delicious. Mostly we use kale instead of spinach, (to my husbands dismay, he prefers spinach) but only because I can’t seem to keep enough spinach on hand, it disappears sooo fast! Love this recipe Jill.

    • Jill October 25, 2012, 2:37 pm

      Thanks France,
      Coming from you — that is a great compliment!

  • Diane Balch October 27, 2012, 3:39 pm

    Oh my, I even think I can get my son to eat this salad. Thanks for sharing it on foodie friday.

  • Miz Helen October 28, 2012, 11:16 am

    Hi Jill,
    Your Bacon Mushroom Spinach looks great, we will love this dish. Have a fabulous weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • gluten free chocolate chip cookies April 14, 2014, 11:30 pm

    Even the products that are certified gluten free can make some
    people who eat it experience a reaction. In a separate bowl, sift together the
    flour, cocoa powder, baking soda, baking powder, and salt.
    This morning, just bummed about the whole situation and craving some sweets, I decided to stop at
    the store on my way to work and buy whatever I wanted.

  • Debbie July 2, 2014, 10:57 pm

    Love spinach so I’ll have to try this recipe. Thanks

  • June 22, 2016, 5:00 am

    It is a great recipe for summer time. Spinach and mushrooms provide a very fresh taste that we usually crave during hot summer days.