This versatile side dish combines spinach, crispy bacon, apple cider vinegar, sugar and a touch of cream.

This recipe adds a sweet and sour element and a touch of cream to the already delicious flavor combo of spinach and bacon. It’s a versatile side dish that can be served with all sorts of entrees, including roast chicken, grilled steak or pan-seared pork chops.
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Sweet and Sour Spinach with Bacon
This versatile side dish combines spinach, crispy bacon, apple cider vinegar, sugar and a touch of cream.
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
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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. Taste and adjust the seasoning if needed. Transfer to a serving bowl.
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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.
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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.