Spring Greens With Bacon Recipes

SPRING GREENS WITH BACON

Spring greens with bacon image

Combine rich greens with salty bacon and a little nutmeg to make a versatile side dish

Provided by James Martin

Time 23m

Number Of Ingredients 3

Ingredients

700g spring green , roughly shredded
8 rashers smoked streaky bacon , chopped
a little nutmeg

Steps:

Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.

Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium

QUICK-BRAISED GREENS WITH BACON AND SWEET ONIONS

Quick-Braised Greens with Bacon and Sweet Onions image

Provided by Aida Mollenkamp

Categories side-dish

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 1/2 pounds collard greens, washed, trimmed, and roughly chopped
4 ounces bacon, sliced crosswise into 1/2-inch pieces
3/4 cup minced sweet onions
1 1/2 cups low-sodium chicken broth
Salt and freshly ground black pepper

Steps:

Bring a large pot of heavily salted water to a boil. When water boils, add greens and cook until wilted and tender, about 5 minutes. Drain and set aside.
Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until browned and fat is rendered, about 3 minutes. Add onion and cook until softened, about 4 minutes. Add greens and turn to coat well. Add broth - it should cover greens and let cook until broth is reduced and greens are very tender, about 15 minutes. Season with salt and freshly ground black pepper and serve.

WILTED GREENS WITH BACON VINAIGRETTE

Wilted Greens with Bacon Vinaigrette image

Provided by Sunny Anderson

Categories side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 hearts romaine, chopped
4 slices bacon
2 tablespoons sugar
1/4 cup vinegar
Kosher salt and freshly ground black pepper

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.

SOUTHERN-BRAISED GREENS WITH BACON

Southern-Braised Greens with Bacon image

Provided by Food Network

Categories side-dish

Time 2h20m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3/4 pound sliced bacon
3 cups sliced onions
8 cloves garlic, mashed
3 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon black pepper
1 quart water
1 (12-ounce) can beer
1/4 cup distilled white vinegar
2 tablespoons molasses or cane syrup
5 pounds fresh greens, such as mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed

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.

SPRING GREENS SAUTé WITH BACON AND WALNUTS

Spring Greens Sauté with Bacon and Walnuts image

The bacon and sautéed nuts play well against the greens. If you like your food a bit tart, add a splash of Sherry vinegar.

Provided by Clifford A. Wright

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 tablespoon extra-virgin olive oil
1 thick-cut bacon slice, chopped
1/2 cup coarsely chopped walnuts
1 bunch dandelion greens, Swiss chard, or mustard greens (about 12 ounces), tough bottom stems removed, leaves cut into 1-inch pieces (about 8 cups)
2 tablespoons finely grated Gruyère cheese (optional)

Steps:

Heat oil in heavy large skillet over medium-low heat. Add bacon; sauté until almost crisp, about 6 minutes. Add walnuts; sauté 1 minute. Add greens and toss until wilted but still bright green, 5 to 7 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with cheese, if desired, and serve.

GRILLED CHICKEN BACON RANCH SALAD

Grilled Chicken Bacon Ranch Salad image

This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!

Provided by thedailygourmet

Categories Chicken Salad

Time 15m

Yield 10

Number Of Ingredients 9

Ingredients

4 heads baby artisan lettuce
1 pound grilled chicken breast, sliced
10 ounces multi-colored cherry tomatoes, halved, or more to taste
1 cup thinly sliced mini peppers
½ pound cooked bacon, chopped
½ cup ranch dressing
2 medium avocados - peeled, pitted, and cubed
½ cup multicolored tortilla strips
pollo asado seasoning

Steps:

Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg

SPRING GREENS WITH SHERRY VINAIGRETTE

Spring Greens with Sherry Vinaigrette image

Categories Salad Leafy Green Side No-Cook Quick & Easy Arugula Spring Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup Sherry wine vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons bacon drippings reserved from Bacon-Wrapped Baked Eggs with Polenta
4 cups mâche (about 2 ounces)
4 cups arugula (about 2 ounces)
1/2 cup thinly sliced green onions

Steps:

Whisk vinegar, mustard, and brown sugar in small bowl. Whisk in olive oil and bacon drippings. Season dressing to taste with salt and pepper.
Mix mâche, arugula, and green onions in large bowl; toss with dressing.

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