Southern Greens With Hot Bacon Vinaigrette Food

GREENS WITH HOT BACON DRESSING

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and 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.

GREENS WITH HOT BACON DRESSING

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside.
• In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings.
• In a small bowl, beat egg; add water and mix well. Add to the drippings.
• Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet.
• Bring to a boil; stirring constantly.
• Remove from the heat; pour over salad.
• Add bacon. Toss and serve immediately.

WILTED GREENS WITH BACON

Steps:

• Trim and chop 2 bunches dandelion greens, watercress or baby kale. Cook 3 slices chopped bacon until crisp; transfer to paper towels using a slotted spoon. Add 1 each sliced garlic clove and shallot to the drippings; cook, stirring, 1 minute. Add 3 tablespoons cider vinegar and 1 tablespoon sugar; stir until dissolved. Add the greens in batches, tossing to wilt. Season with salt and pepper; top with the bacon.

SOUTHERN-BRAISED GREENS WITH BACON

Steps:

• In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1 1/2 hours or until tender.

CRUNCHY GREEN SALAD WITH GOAT CHEESE AND WARM BACON VINAIGRETTE

Steps:

• Put potatoes in a saucepan and cover with cold water. Cover the pan and bring to a boil over high heat. Uncover and boil until the potatoes are tender, between 12 to 15 minutes.
• While the potatoes are cooking, make the dressing. In a skillet, saute the bacon over a medium-high heat until most of the fat has been rendered and the bacon is golden and beginning to crisp, about 5 minutes. Turn off the heat and pour off the fat into a glass-measuring cup. Remove the bacon from the pan and let drain on paper towels. In the skillet, with its thin coat of bacon fat, add the garlic and shallots and cook over medium heat, stirring, until softened, about 5 minutes. Add the brown sugar and cook, stirring, until dissolved. Scrape the mixture into a blender or food processor and add the balsamic vinegar, extra-virgin olive oil, and orange juice. Add 1/4 cup of the bacon fat and process, pulsing, until, just until smooth. Season to taste with salt and pepper. Slice the warm potatoes 1/4 inch thick and combine with half of the warm vinaigrette (reheat the vinaigrette in the microwave if necessary) and half of the bacon pieces. Divide in roomy serving bowls. In a large bowl, combine the lettuces, chives, tomato, cucumbers, and celery. Toss with the remaining vinaigrette and divide on top of the potatoes in the serving bowls. Sprinkle the crumbled goat cheese and reserve bacon pieces over the salads, place 3 or 4 croutons on each, and serve.
• For the croutons, preheat to 350 degrees. Arrange the bread slices on a baking sheet and brush the tops with garlic oil. Bake 10 to 12 minutes, until golden. Remove from the oven and immediately sprinkle with cheese (if using) and pepper. Cover with foil to keep warm.

COLLARD GREENS WITH WARM BACON VINAIGRETTE

Steps:

• Cook 4 chopped bacon slices in a skillet until crisp. Remove with a slotted spoon. Add 1/3 cup each apple cider vinegar and chopped dates to the drippings; swirl until warm. Pour over 1 small bunch shredded collard greens; add the bacon and ¼ cup chopped toasted walnuts. Season with salt and pepper and toss.

SOUTHERN GREENS WITH HOT BACON VINAIGRETTE

Steps:

• Cook bacon in large skillet over med-high heat 10 minutes or until crisp.
• Place on paper towls to drain, them about`/4 cup drippings in the skillet.
• Coarsely crumble bacon.
• Add shallots and garlic to skillet.
• Cook and stir over medium heat 2 minutes or until shallots are just softened.
• Stir in vinegar and pepper Tost pecan halves, spread on baking sheet and bake at 375F for 7-10 minutes or until light gold.
• Remove stems from greens and discard, then coarsely chop.
• Place in large bowl.
• Just before serving, toss with enough of the hot vinaigrette to lightly coat greens, tossing quickly to mix and barely wilt the greens.
• Divide among 8 serving plates and sprinkle with crumbled bacon and top with pecans.

GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

MIXED GREENS WITH BACON & CRANBERRIES

Steps:

• In a small saucepan, bring orange juice to a boil; remove from heat. Stir in cranberries; let stand 5 minutes. Drain, discarding remaining juice or saving for another use., In a large bowl, combine arugula and salad greens; top with cheese, bacon and cranberries. In a small bowl, whisk vinaigrette ingredients. Drizzle over salad; toss to coat. 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.

BACON AND BALSAMIC VINAIGRETTE

Steps:

• Slice bacon into 1/2 inch pieces and fry until just crispy. Drain on paper towels.
• Remove bacon from pan, and all but 2 Tbsp of the bacon fat.
• Gently saute the onion until just soft, making sure not to brown.
• Add the brown sugar, blend in and then add the vinegar. Reduce for a minute or two.
• Add the olive oil, as much as to your taste and the salt and pepper to taste.
• Cool, but do not refrigerate. Dress your salad just before serving.
• Serve this warm or at room temperature over a salad of hearty greens like romaine. I usually add some very finely sliced red onion rings, mushrooms and homemade croutons, but let your imagination work here. I've thought of trying it in the summer with just onions and fresh sliced strawberries.

WARM BACON VINAIGRETTE

Steps:

• Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
• Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
• Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
• FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

WILTED AUTUMN GREENS WITH HONEY MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 400°F.
• Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).
• Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.
• Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.
• Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.
• To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
• Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.