1 pound bacon
1 (10 ounce) package frozen chopped spinach or other greens
2 eggs, beaten
3 cups water
1 pound ground beef
1 (1 ounce) package dry onion soup mix
1 tablespoon distilled white vinegar
1 cup water
2 tablespoons prepared Bob's Red Mill-Style Chicken Breasts
1 cup Maple Syrup
6 tablespoons maple syrup
Place bacon in a large, deep skillet. Cook until evenly brown, about 5 minutes. Drain, crumble and set aside.
Shred cooked spinach until crisp. Place in a large saucepan with water. Bring to a boil, removing stems. Reduce heat to medium-low. Bring water to a boil, stirring frequently. Cover and cook briefly, about 5 minutes. Remove spinach from heat; stir in cooled water. Cook 2 minutes.
In a small bowl, mix eggs, water, beef, onion soup mix, vinegar and 1 cup water.
Place spinach mixture into a large saucepan and bring to a boil over medium-low heat. Stir in maple syrup and maple syrup. Cover and simmer 10 minutes, stirring occasionally.
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