Sweet And Sour Spinach
|Fresh spinach/Frozen chopped spinach||20 Ounce (2 Packages, 10 Ounces Each)|
|Bacon slices||4 , cut into 1 inch strips|
|All purpose flour||1 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Cider vinegar||3 Tablespoon|
|Sugar||1 1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
1. Trim the fresh spinach of coarse stems and blemished leaves, and wash it.
2. Place the spinach into a large (6- or 7-quart) pot with just the water that clings to the leaves, and cook, covered, for 5 minutes, or until it is just limp. If you are using frozen spinach, cook, according to package directions. Drain the cooked spinach well and press out as much liquid as you can. Put the spinach into a serving bowl and set in a keep-warm (250°F) oven.
3. While the spinach is cooking, cook the bacon in a 10-inch skillet over moderately high heat until crisp—about 5 minutes. Drain on paper toweling, set aside, and pour out all but 1 tablespoon of the bacon drippings. Blend the flour into the remaining drippings.
4. Mix together the water, vinegar, sugar, salt, and pepper. Add the mixture slowly to the bacon drippings and flour, blending until smooth and thick. Pour the sauce over the spinach. Serve with the bacon crumbled on top.