Best Wilted Greens With Bacon Recipes

WILTED MUSTARD GREENS SALAD WITH BACON

Steps:

• Wash the mustard greens, spin them dry, and put them in a large heatproof bowl. In a skillet heat the oil with the mustard seeds, covered partially to keep the seeds from popping out, over moderate heat for 2 to 4 minutes, or until the popping subsides, add the onion, and cook the mixture, stirring, until the onion is softened. Remove the skillet from the heat, stir in the vinegar, and bring the mixture to a boil. Drizzle the dressing immediately over the mustard greens and toss the salad. Add the bacon and salt and pepper to taste and toss the salad well.

WILTED GREENS WITH BACON VINAIGRETTE

Steps:

• Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately.

WILTED GREENS WITH BACON VINAIGRETTE

Steps:

• Place romaine in a serving bowl.
• In a skillet over medium heat, cook bacon until crispy.
• Remove bacon and crumble over greens.
• To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan.
• Season with salt and pepper, to taste.
• Pour hot dressing over greens and toss.
• Serve immediately.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED COLLARDS GREENS WITH BACON AND ONION

Steps:

• Turn an eye on the stove to medium heat.
• In a large sauté pan or stock pot, cook the chopped bacon for a few minutes until some grease is rendered, then, toss in the onion. Cook this until onion becomes tender. DO NOT DRAIN!
• Next, throw the collard greens into the bacon and onion and carefully stir a little (it will seem like there are too many collard greens, but they cook down very quickly).
• Pour in the chicken stock and the water.
• Add the optional seasonings (pepper, seasoning salt and vinegar).
• Cover the pan and cook on medium to medium high. You will see the collards begin to wilt rather quickly.
• Continue cooking until all of the liquid is gone, stirring occasionally. (This normally takes me about 20 minutes.).
• Try the collards and if they are not as tender as you would like, simply add 1/4 cup of water at a time until they reach the desired tenderness.

BACON-WILTED GREENS WITH WARM PECAN-CRUSTED GOAT CHEESE

Steps:

• Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.
• Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about 1/2 teaspoon; discard the remaining grease.)
• To make the salad, return the skillet to low heat. Add the onion and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.
• Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.
• To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.

WILTED GREENS WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Cut the greens into strips 1 inch wide.
• In a large saute pan over medium-high heat, warm the olive oil.
• Add the greens and using tongs, toss them until they are wilted but still retain their bright colour, about 3-4 minutes.
• Add the vinegar, garlic, red pepper flakes, salt and black pepper to taste and toss well.
• Transfer to a warmed serving bowl and serve immediately.