by Two Healthy Kitchens
Turkey bacon and salt: As discussed in greater detail in the post, I've tested this recipe with a variety of types of bacon, including various turkey bacons and also center-cut bacon. There is a wide variance in processing ingredients and sodium levels from one brand or variety to the next, so use whatever your family prefers. Note that, depending on how much sodium and salty curing flavor is in the bacon you choose (and also whether or not you use the recommended reduced-sodium broth), you may need to add a little bit of salt at the end of cooking. I often find that this is not necessary, but with some very low-sodium varieties of turkey bacon, that little final hit of salt really wakes up the flavors perfectly.
Also note that some thicker-cut bacon varieties weigh about twice as much per slice as regular-cut slices, which is why we offer more specific weights in the ingredient list. For typical bacon, I generally use 4 slices, but for thicker cuts, I sometimes need just 2 slices to yield the same amount of bacon.
Make-ahead ideas: Although this skillet meal comes together very quickly and easily in less than 30 minutes, you can make it even faster on busy evenings by making it entirely ahead. After cooking this recipe earlier in the day or even a day ahead, you can cover and refrigerate the (slightly cooled) skillet. Then, gently reheat the meal when you're ready to serve. Although I find that the veggies hold up very well and don't seem too overcooked when I do this, if you prefer, for the freshest and liveliest veggies, you can wait to add the spinach and/or the tomatoes until the very end, after the final reheating and just before serving.