Ingredients
- 1 cup of wood chips for smoking, soaked in water for up to 3 hours
- Little bit of oil
- 6 slices bacon, cut into 1-inch pieces
- 1 red onion, halved and thinly sliced
- 1 shallot shaved or sliced thin
- 2 cloves garlic, shaved or sliced thin
- Lemon zest
- Pinch of red chili flakes
- 1/3 cup cider vinegar
- 1/2 can of slightly hoppy beer
- 1 tablespoon brown sugar
- 2 to 3 bunches (1 1/2 pounds total) flat-leaf spinach, trimmed, cleaned, and dried
- Kosher salt
- Freshly ground pepper
- Pecorino, grated
Instructions
- If you have a home smoker, cold smoke the pecans. If you don’t, then place the drained wood chips inside a dutch oven with a lid, that has had the bottom covered with aluminum foil, and turn on the stove burners underneath until the pot is gently smoking.
- Once at a comfortable smoke, add the pecans to the pot, and close the lid. You’re safe. Just keep the heat low and remember not to do this right under the smoke alarm.
- Meanwhile, in a large wok (you can use a skillet) over medium heat, add the little bit of oil and cook the bacon. Stir occasionally, until browned and crisp, 6 to 8 minutes.
- Transfer bacon to a paper-towel-lined plate. Pour off all but 3 tablespoons of fat from skillet.
- Add onion to wok; cook, stirring occasionally. Then add shallots. Then add garlic, lemon zest, and chili flakes. Don’t add everything at once — give each a chance to cook a bit in between. Cook until crisp-tender, about 5 to 7 minutes.
- Add cider vinegar, ale, and brown sugar to the pan and simmer until liquid thickens slightly, about 1 to 2 minutes.
- Now you can add spinach to the wok or pour onion mixture over spinach in a bowl. But you want the spinach to slightly wilt and get a bit warm. Either way, toss quickly to coat and wilt spinach. Season with salt and pepper.
- Sprinkle with reserved pecans and bacon, and grated cheese over the top.