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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Lay the bacon strips in a large skillet in a single layer over medium heat. Cook for 4–5 minutes per side until the fat is rendered and the strips are deep golden and crisp. Transfer to a paper-towel-lined plate. Pour off all but about 1 tsp of the bacon fat from the skillet and reserve the skillet.
Return the skillet to medium heat. Add the spinach and garlic powder, season with salt and pepper, and toss with tongs for 1–2 minutes until the spinach is wilted and bright green. Divide the spinach between two bowls.
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