* Exported from MasterCook *
Bitter Greens with Bacon
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons olive oil
1/2 pound slab bacon -- best quality you can find, cut into 1/2-inch cubes
1 Tablespoon chopped shallots
4 cups bitter greens -- dandelions, arugula, cress, chicory, escarole, or a combination, trimmed, washed and dried
1/4 cup top-quality wine vinegar -- about
1 teaspoon Dijon-style mustard
salt & freshly ground pepper
Warm the olive oil over medium heat in a skillet, add the bacon and cook
slowly until it is crisp all over but not burnt or dried out. Add the
shallot and cook a few moments longer, until the shallot softens. Keep the
bacon warm in the skillet.
Heat a salad bowl by filling it with hot water and letting it sit for a
moment or two. Dry it and toss in the greens. Add the vinegar and mustard
to skillet, and bring just to a boil, stirring. Pour the liquid and the
bacon over the greens, season to taste (it shouldn't need much salt), and
serve immediately.
Makes 4 servings
Time: about 30 mins
VARIATION: With Boiled Potatoes: Simmer about a pound of waxy potatoes in
salted water until tender; peel and cut into 1/2-inch chunks. Increase the
quantity of oil, vinegar, and mustard slightly. Toss the potatoes with the
greens just before topping with the dressing.
AuthorNote: With good-quality bacon, this is one of the greatest food
combinations ever. Must be served warm.
Source:
"Leafy Greens by Mark Bittman, 1995, 2012"
S(Formatted by Chupa Babi):
"Nov 2012"
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Per Serving (excluding unknown items): 396 Calories; 35g Fat (79.4%
calories from fat); 18g Protein; 2g Carbohydrate; trace Dietary Fiber;
48mg Cholesterol; 927mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean
Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 49 5605 0 0
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