I made this up as part of a New Year’s Day menu. Traditionally, Southerners eat greens on New Year’s to insure they will have plenty of “foldin’ money” in the year. (Black eyed peas are “jinglin’ money.”
1In a large skillet on medium high heat, fry the bacon until brown and crisp. Add the garlic, and cook until light brown and fragrant. Using a slotted spoon, move bacon/garlic mixture to a paper towel to drain.
2Remove skillet from heat, and wipe with paper towel until only a light coating of grease remains. Put back on heat, this time on high, and add bunches of spinach by hand, adding more as it wilts and cooks down.
3When all spinach is tender and bright green, add the bacon/garlic mixture. Stir until well-combined
4Add a splash (2-3 tablespoons) of vinegar. Stir about one minute longer. Add salt and pepper.
This dish has fewer than 20g of total carbs—about half of what you’ll find in classic bread-based casseroles. Greek yogurt, eggs, and cheese pack a mighty protein punch, while a touch of bacon seasons to perfection.