Sunday, June 02, 2013


serves 4-6

4-6 slices bacon, chopped
2 tablespoons flour
1 1/2 cups milk
2 tablespoons minced shallot or onion (optional)
1 bay leaf (optional)
6 black peppercorns (optional)
1 large bunch of winter greens such as kale or beet greens
canola or olive oil or butter, for cooking
1 onion, chopped
1/2 cup heavy cream
2 garlic cloves, minced
pinch red chili flakes
salt and freshly ground black pepper

In a large, heavy skillet, cook the bacon until crisp; remove with a slotted spoon and set aside. Whisk the flour into the bacon drippings. Whisk in the milk and if you like, the shallot, bay leaf and peppercorns. Bring to a boil, whisking often. Let simmer for a few minutes and then pour it into a bowl to set aside. If you added the flavour bits, you’ll need to pour it through a sieve to get rid of them. Wipe out the pan. Roughly chop the greens, ditching the tough ribs. Heat a drizzle of oil and/or butter in the pan and sauté the onion for 5 minutes, until soft and starting to turn golden. Add the kale (or other greens) and cook until it starts to wilt; add the garlic, béchamel, cream and chili flakes and stir to coat; cover and cook for 5-7 minutes, until the greens are tender. Season with salt and pepper and serve with the bacon scattered on top.

bacon recipe courtesy of: Dinner with Julie, February 25, 2012

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