3174. KOMATSUNA SPINACH SALAD with BACON

3 strips good bacon
Olive oil, as desired
1½ teaspoons finely chopped ginger
1½ teaspoons finely chopped garlic
½ cup diced red onion
2-3 cups fresh komatsuna
Cider vinegar, to taste

Fry three pieces of bacon in the bottom of your wok, and remove when crispy. Add to remaining fat the ginger and garlic; cook for a minute. Add onion and cook until it begins to turn transparent. To reduce saturated fat in this recipe, drain and discard fat from fried bacon and replace it with an equivalent amount of olive oil.

Add spinach to vegetables and cook very briefly. Leaves should still have body, and stems should still be crunchy. Place spinach in a serving bowl and splash lightly with cider vinegar, to taste. Garnish with crumbled bacon.

bacon recipe courtesy of: Spring Hill Community Farm, Patty Wright and Michael Racette, 545  1½ Avenue, Prairie Farm, Wisconsin 54762