Back to food, my favorite thing. I found this recipe in an issue of Women’s Health and made it for dinner a couple weeks ago.
According to the article, the fat in the bacon helps you absorb the antioxidant lutein from the spinach. I’m always hesitant to make things with bacon, as I cringe when I see the actual stripes of fat I’m ingesting. I used reduced sodium turkey bacon when I made this, which is a lot lower in fat than regular bacon. Hopefully, I still got a good amount of lutein absorption!
Click here to view the recipe online. If you decide to make this, I highly recommend using half an onion. The recipe calls for a full onion, but the ration of onion-to-other-stuff was just absurd when I made this and I ended up throwing most of the onion away.