3 tablespoons extra-virgin olive oil

 

4 slices thick-cut bacon

 

3 shallots, thinly sliced

 

2 cloves garlic, chopped

 

3 tablespoons sherry vinegar

 

1 pinch of sugar

 

2 pounds triple washed spinach, stems removed (I used a combination of baby spinach and arugula)

 

Salt and freshly ground black pepper

 

Freshly grated nutmeg, to taste

 

4 hard-boiled eggs, quartered lengthwise (I crumbled my hard boiled eggs)

 

Parmigiano-Reggiano, for topping

 

I added a handful of fresh pecans and fresh crumbled mushrooms

 

 

 

Cook bacon over a medium-high skillet and brown until crispy. Remove bacon from the pan and pour off most of the bacon grease. Add olive oil, shallots and garlic to the same pan. Cook 3 to 4 minutes then deglaze the pan with vinegar and pinch of sugar. Turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with eggs, shavings of cheese and reserved bacon, toss and plate. I threw in some fresh pecans and mushrooms too!