Michelle’s Super Sekrit Spinach Surprise

Super Sekrit because it’s ironic…I’m about to tell you how I made it. Spinach…well, that one’s pretty obvious. And Surprise because, frankly, I never expected it to taste this good on my first attempt after the inspiration hit.


Having recently revisited my mother’s famous Squash Casserole and de-carbed it, we decided it was time to come up with some other vegetable options to both provide variety and up our fat intake.

One of the many benefits of the LCHF lifestyle is that Brian has discovered a new-found liking of vegetables. I decided to jump right into the bitter end and try something with spinach, something he had only previously tolerated in very tiny amounts when buried somewhere in a pizza or lasagna. Without further adieu…

Michelle’s Super Sekrit Spinach Surprise
Serves 2

1 tablespoon bacon fat
1 cup mushrooms
1/2 cup sliced onions
2 slices bacon, cut into 1 pieces
black pepper to taste
8 ounces baby spinach
3 tablespoons sour cream
2 slices crisply cooked bacon, crumbled

Heat a skillet to medium heat and drop in bacon fat. When melted, add mushrooms and onions. Cook, stirring occasionally, until mushrooms are tender and onion is transparent. Add bacon and season with pepper; continue cooking until bacon is cooked through.

Add spinach (may need to add incrementally, depending on how large or small your skillet is) and stir well; cook just until spinach is wilted (dark green and soft). Remove pan from heat and let cool to lukewarm or cooler.

Stir in sour cream and transfer mixture to a buttered casserole dish. Sprinkle with crumbled bacon. Bake at 350 degrees for half an hour, until heated through, or cover and refrigerate to be baked at a later time.

If you try this recipe, please be sure to come back and let us know how it turned out/how you liked it in comments!

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