Did a "mini" version of this for lunch today - just zucchini, red pepper, garlic, shrimp, cooked in lots of butter, with a load of basil torn over at the end. And it was really good.
I'll try with bacon / tomatoes / spinach next time! Thanks for posting.
That looks so good! It is inspiring me to renew my efforts to get an electric skillet. Anyone have a recommendation for one that's bigger than a typical stovetop skillet and relatively easy to clean? Cheap would be a bonus.
As far as the food here, again it looks awesome. Have you ever tried deglazing with a splash of white wine before adding the greens? I'd try turning the heat up high, pouring a quarter cup or so on there and scraping all around on the bottom, giving it a few mins to boil away, and then proceeding with the greens. Cooking with wine takes the whole melding of flavors to the next level, and, as I understand it, alcohol acts as a solvent on tomatoes to bring the most out of their flavor.
I want to try this soon!