This is again basically my household's concoction, a variation of the ginisang alogbati.
Sometimes alogbati (Malabar Spinach, above) is available in Asian markets and it so happened that my favorite Vietnamese store on
Argyle St. in Chicago had some available yesterday. So for dinner tonight, we had ginisang alogbati with a twist.
For this recipe, you need a bunch of alogbati (or regular spinach can substitute), 4-5 strips of bacon, balsamic vinegar, and
salt and pepper to taste.
Fry the bacon until crisp. Remove bacon from pan; set aside on paper towels or any absorbent paper. Remove excess fat from
the pan but leave the bacon bits and stuck bacon and a little bit fat. Add balsamic vinegar to the pan, stir a little bit to
disturb and loosen the stuck meat. Crumble crisp bacon. Add to the pan. Add spinach. Saute for about 2 minutes. A pinch of salt and
pepper won't hurt to taste.
Serve as a side dish for beef, pork or lamb roast (the last of which what we had tonight).
