Steps

1. Trim the base of the spinach, cutting as close as possible.
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2. Make a cross-shaped cut at the base, where it's difficult to wash thoroughly.
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3. Align the bases and cut the stems into 4mm slices. Cut the leaves into bite-sized pieces, keeping them larger to retain texture.
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4. Separate the stem portions, where you made the cross cuts, by tearing them along the cuts.
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5. Gently rinse under running water about 3 times to thoroughly remove any dirt. [Key Tip!] Spinach is delicate, so wash it gently without scrubbing. Pay extra attention to the stems, as dirt can easily remain.
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6. Soak the washed spinach in water that just covers it for 20 minutes. [Key Tip!] Soaking in water removes oxalic acid (bitterness) and replenishes moisture, restoring a crisp texture.
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7. After 20 minutes, thoroughly pat the spinach dry with paper towels. [Key Tip!] If you don't dry it well, it will become watery when sautéed, so carefully dry the larger leaves.
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8. Cut the sliced bacon (40g) into bite-sized pieces.
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9. Sprinkle a pinch of salt over the prepared spinach and mix well to coat evenly. [Key Tip!] Salting before sautéing ensures the flavor is distributed evenly, preventing some parts from being too salty or bland.
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10. Spread the cut bacon in a cold frying pan without overlapping and heat over low heat.
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11. Once the bacon is lightly cooked, add 1 tsp of olive oil and 10g of butter.
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12. Sauté until the butter melts and froths, then turn off the heat when the frothing subsides. [Key Tip!] Heating the butter until it froths enhances its aroma and sweetness.
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13. Add the salted spinach to the frying pan and pour 1/2 tsp of soy sauce along the edge of the pan for aroma.
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14. Gently mix everything using the residual heat of the frying pan to cook the spinach. [Key Tip!] Overcooking will release water from the spinach, making it soggy. Gently cooking with residual heat maintains its crispness. Add the spinach immediately after turning off the heat to prevent the pan from cooling down too much.
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15. Serve on a plate and enjoy.
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