The exposure is a bit meh but it tasted really good :D
this post was submitted on 20 Jan 2026
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Here i go (i got no measurements... Mostly do it by feel) :
-boil and skin potatoes.
-wash more spinach than you think would be needed (it reduces so much ×_×) (you might want to take out the spine/ridge since it won't be cooked for long).
-Mince some garlic and shallots/onions.
-Get some lardon in a hot pan.
-Once a litle bit of fat has rendered out, add your shallots and garlic.
-get your pan's content as crispy as you'd like(usually verry).
-reserve your cooked lardons, chalotes and garlic.
-take out some of the bacon fat if you feel like there's too much of it (i usually leave it in, it's easier and tastes good).
-crank up the heat and add diced (rough dicing) potatoes.
-add salt.
-once the potatoes are golden, add back your bacon etc...
-cut/lower the heat.
-add your spinach and wait for it to soften.
-add some black peper and serve.
From this you can do pretty much whatever you want, add some cheese, spices, change the bacon for sunny side up...(or mushrooms in which case you could call this a poélée forestière)
Bon apétit !
Awesome thanks! Will give it a shot. I also learned the term lardon which I never knew before today..
On my side, i learned that you can use lardons in english which is nice :P