Sauteed Spinach with Bacon-Pomegranate Jus

This simple side dish is packed with so much flavor. In an effort to minimalize the bacon's unhealthy qualities, I paired it with fresh baby spinach and pomegranate juice, full of antioxidants and healthy vitamins and minerals. At our dinner party, I used the jus as a gravy and topped my chicken and risotto as well as the spinach (those recipes will be up next!) Special thanks to POM Wonderful for sending me the juice to try out and cook with. I also should add that for 6 people, I used a ridiculous amount of fresh spinach, which wilts down to barely anything.

 

Sauteed Spinach with Bacon-Pomegranate Jus

12 cups fresh baby spinach leaves (I buy the large organic containers from Sams Club)

6 strips of bacon, diced

2 tbsp. reserved bacon fat

1 small yellow onion, grated

1 garlic clove, grated

2 tbsp. flour

1 cup pomegranate juice

2 cups chicken or 1 cup chicken and 1 cup beef stock

Salt and pepper

Pinch of fresh thyme

Add bacon to a skillet, cook over medium heat until crisp, remove with a slotted spoon and drain on paper towel.

Drain fat except for 2 tbsp.

Grate in onion and garlic, season with salt and pepper, saute' until golden brown, about 3-4 minutes.

Add flour, whisk to cook about 1 minute.

Add pomegranate juice and stock, whisk and bring to a simmer.

While jus simmers, add spinach and a splash of water to a large pot, cover and heat over medium.

Toss with tongs until just wilted, use tongs to remove from the pot and squeeze out excess water.

When jus is thick, pour into a gravy boat and sprinkle with crisped bacon (or top spinach with bacon).