A delightful twist on a classic spinach dish, enhanced with vibrant vegetables and aromatic spices.
Wash the spinach leaves thoroughly and drain them.
Using a salad spinner can make drying the spinach quicker and more efficient.
Chop the onion, garlic, and red bell pepper into small pieces.
Ensure the pieces are uniform for even cooking.
Heat olive oil in a frying pan over medium heat.
Let the oil heat up for a minute before adding ingredients to prevent sticking.
Add the chopped onion, garlic, and bacon to the pan and sauté until the onion is translucent and the bacon is crispy.
Stir occasionally to ensure even cooking and prevent burning.
Add the chopped red bell pepper and cook for another 3 minutes.
The bell pepper should soften slightly but still retain some crunch.
Sprinkle in the curry powder and black pepper, stirring to combine.
Toast the spices briefly to enhance their flavor.
Add the spinach leaves to the pan, cover, and let them steam for 2 minutes.
The spinach will wilt quickly; avoid overcooking to retain its vibrant color.
Stir everything together and serve warm.
Serve immediately for the best flavor and texture.
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