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Keto Side Dishes

Pan Fried Spinach

There’s something truly satisfying about a warm, buttery side dish that comes together in minutes. This keto pan fried spinach with bacon and garlic is my go-to when I crave comfort without the carbs. The smoky bacon and sweet onion meld beautifully with tender spinach, and a touch of garlic lifts everything. It’s a perfect partner for grilled meats or roasted chicken.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 245 Calories
Pan Fried Spinach

Ingredients

  • slices bacon
  • /3 tablespoons butter
  • /4 cup olive oil
  • tablespoons minced garlic
  • sweet onion (chopped)
  • (6 ounce) bags baby spinach leaves
  • coarse salt and ground black pepper to taste

Instructions

  1. Step 1

    I like to start by crisping up the bacon in a large skillet over medium heat. Once it’s brown and crunchy, I transfer the slices to a paper towel-lined plate, leaving the drippings. Crumble the bacon once it’s cool enough to handle. Next, add the butter and olive oil to the same skillet, letting the butter melt into the warm drippings. Toss in the minced garlic and chopped sweet onion, stirring for about two minutes until the onion softens and the garlic becomes fragrant. Now, return the crumbled bacon to the pan, giving everything a quick stir. Working in batches if needed, add the baby spinach leaves, gently turning them with a wooden spoon to coat each leaf in the rich bacon-butter blend. Cover the skillet, reduce the heat to low, and let it all cook for five minutes, raising the lid to stir often. The spinach will wilt down considerably and become tender. Finally, season with a pinch of coarse salt and a generous grind of black pepper. Serve immediately while warm and glossy.

Chef's Tip

I always reserve a tablespoon of the bacon drippings before adding butter; if the spinach seems a bit dry after wilting, I stir it back in for an extra layer of smoky richness. This little trick ensures every bite is deeply savory without overwhelming the greens.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently in a skillet over low heat with a little extra butter, stirring until heated through. This keeps the spinach from getting watery.

Variation Tips

For a tangy twist, sprinkle in crumbled feta cheese at the end and let it soften into the warm spinach. Another variation is to add a handful of toasted pine nuts right before serving for a pleasant crunch that contrasts nicely with the tender leaves. If you like a kick, a pinch of red pepper flakes during cooking adds a gentle heat.

Frequently Asked Questions