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A bright, tangy twist on traditional creamed spinach, this sweet and sour version delivers rich flavor in no time at all! Frozen chopped spinach is cooked with crisp bacon, a splash of apple cider vinegar, sugar, and a touch of cream to create a unique flavor profile that elevates an average veggie dish to a delicious and versatile companion for chicken, pork, or steak. No need to thaw the spinach in advance – it goes straight from freezer to pan for a quick weeknight side that’s ready in less than half an hour.
Ingredient Notes
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
FROZEN CHOPPED SPINACH: You can use it straight from the freezer. Just cook it long enough for the liquid to fully evaporate to avoid a watery finish.
BACON: Thick-cut bacon works well here because it crisps nicely if you render it slowly over medium-low heat. Avoid sweetened varieties like maple or brown sugar bacon.
SUGAR: You can replace the sugar with maple syrup for a slightly deeper flavor that pairs nicely with the bacon. Just cut it back by about 1/2 teaspoon.
HEAVY CREAM: Adds a smooth, rich finish that ties the flavors together. Avoid substituting milk, as it won’t provide the same texture or flavor. Half-and-half is okay in a pinch, though.
Overview
How to Make Sweet and Sour Spinach with Bacon
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by frying the bacon in a large skillet until it’s crispy. Transfer it to a paper towel-lined plate to drain, and pour off the rendered fat. Without wiping it clean, add the frozen spinach directly to the same skillet.
Cook the spinach, stirring often, until the excess liquid has evaporated, then stir in the apple cider vinegar and sugar, letting the sugar fully dissolve. Season with salt and pepper to taste.
Raise the heat slightly, then add the butter and heavy cream, stirring continuously until the butter is melted and the cream is fully mixed in. Let it cook for about 2 minutes to bring everything together. Return the bacon to the pan, give the dish a final stir and taste for seasoning before serving.
More Vegetable Sides with Big Flavor
Looking for more ways to bring bold flavor to your veggie rotation? Try our Maple Glazed Brussels Sprouts with Bacon for another sweet-savory twist, or go classic with tender, slow-cooked Southern Style Green Beans. For something tangy and vibrant, our Braised Red Cabbage is another easy, flavor-packed option.
Sweet and Sour Spinach with Bacon
Ingredients
- 1 package, 20-ounce frozen chopped spinach
- 4 slices bacon, cut into 1/2-inch pieces
- 1-1/2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 tablespoon butter
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
Instructions
- In a large pan, fry the bacon until nicely crisped, drain on paper towels and set aside. Pour off the fat and add the spinach to the pan.
- Cook the spinach over medium heat, stirring frequently, until all of the liquid has evaporated, 5 to 7 minutes. Add the apple cider vinegar and sugar and cook until the sugar is thoroughly dissolved. Season to taste with salt and pepper.
- Increase the heat to medium-high and add the butter and heavy cream. Continue cooking, stirring constantly, until the butter has melted and the cream is blended into the spinach, 2 minutes. Return the bacon to the pan. Taste and adjust the seasoning if needed. Transfer to a serving bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My aunt use to make something similar using canned milk instead of cream
and served it over boiled potatoes with crumbled bacon. With that said The question I have is, how do you keep the milk or cream from curddlingg when adding the vinegar? Hope you can help me with this.
.
Hi Rocky,
You are totally correct, the addition of acids to milk and cream causes milk proteins to clump together (aka curdle). It’s simply a chemical reaction and not anything that you are doing wrong. In this recipe, apple cider vinegar is added to the spinach along with some sugar and cooked until the sugar dissolves. The butter and cream are added afterward and cooked just long enough to heat the cream and melt the butter. This doesn’t allow enough time over heat for that reaction to take place.
This was good. I do not measure anything. This is a great side dish.
Ps. I used fresh spinach.
Ps. I keep forgetting things. Instead of butter and cream, I used a little cream cheese.