1/2 C. finely chopped onion

2 C. sliced mushrooms (8 oz.)

1 lb. fresh spinach leaves, well washed, stems removed

1/8 tsp. freshly ground pepper

 

Cook the bacon in a large non-stick skillet over medium heat until crisp. Remove with a slotted spoon to a paper towel; set aside. In the same skillet, cook the onion in the bacon drippings 1 minute over medium heat. Add the mushrooms; raise the heat to medium-high and cook and stir until the vegetables are tender, about 4 minutes. Add the spinach; cook and stir just until it is wilted, about 1 minute. Sprinkle with the reserved bacon and ground pepper.

 

 

Yield:  4 servings

Calories:  101

Fat: 7g

Fiber:  3g