1 lb. bacon
6 cloves of garlic, mashed
3 pkgs. frozen spinach
2 (16 oz.) cans stewed tomatoes
3 tbsp. butter

Cut bacon in 3/4 inch strips and cook in a heavy skillet with garlic. Drain and set aside. Cook spinach in boiling water for 6 minutes. Drain and press in cheesecloth to remove all water. Mix with butter. Set aside. In the bottom of a buttered casserole combine tomatoes and bacon. Top with large dollops of spinach. Bake 40 minutes at 350 degrees in the lower half of the oven.