3851. SAUTEED SPRING GREENS with BACON and MUSTARD SEEDS

Servings: 4


2 ounces thick-cut bacon, finely diced
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 hot red chile, seeded and finely chopped
1 tablespoon yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
Salt
Freshly ground pepper
1 tablespoon white wine vinegar

In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minutes. Add the shallot, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt and pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.

Make Ahead: The cooked greens can be refrigerated overnight. 


bacon recipe source: Grace Parisi, Food & Wine, June 2013

3614. WILTED DANDELION SALAD with BACON

yields 4-6 servings


1/2 pound of bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil
salt and pepper to taste
3 ounces of goat cheese, crumbled
8 cups young dandelion leaves, rinsed and dried

Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.


bacon recipe source: Golden Harvest Organics, 404 N. Impala Drive, Fort Collins, CO 80521

3281. DANDELION and BITTER GREENS with FRIED POTATOES and WARM BACON DRESSING

yields 6 servings

 

 

2 cups chopped dandelion leaves (about 1/2 pound)
2 cups baby red leaf lettuce
1 cup chopped escarole or frisee
1 cup sliced Belgian endive
1/2 cup thinly sliced radishes
3 hard boiled eggs, roughly chopped
4 strips apple-smoked bacon, cut into 3/4-inch dice
1/4 cup apple cider vinegar
1 tablespoon packed light brown sugar
1/2 cup grated peeled apples
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vegetable oil

Fried Potatoes:
2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
3 cups vegetable oil, for frying
1 teaspoon salt

In a large bowl, combine the dandelions, red lead lettuce, escarole, endive, radishes, and eggs, and toss to mix.

In a skillet, cook the bacon over medium heat, stirring, until crisp and brown. Add the vinegar and sugar, and cook, stirring to dissolve the sugar. Add the apples and stir to combine. Season with the salt and pepper, and add the oil. Remove from the heat and pour the hot dressing over greens mixture and mix thoroughly. Top with the Fried Potatoes.

Adjust the seasoning, to taste, and serve immediately. (Dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it thickens too much, add a little water.)
 

Fried Potatoes: In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.

Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.

bacon recipe source: Emeril Lagasse, "Pennsylvania Dutch Cooking," Emeril Live, Food Network, 2002

2033. SKILLET GREENS with BACON and FETA

serves 1 or 2


1 large bunch cooking greens (kale, beet greens, chard, collards, dandelion, mustard, etc.)
2 ounces of the best, thickest center-cut bacon you can find
2 large cloves garlic, crushed
1/4 cup chicken stock or water (for long-cooking greens only)
2 tablespoons apple cider vinegar
2 ounces feta cheese
salt and pepper

Wash the greens in several changes of water and dry thoroughly. Strip the greens from their stems and tear into large bite-size pieces. If the stems are tender (yes for beets, chard, dandelion, mustard / no for kale and collards), chop them into 1-inch segments.

Start with a skillet that is wide enough to embarrass you at the thought of using it to cook lunch for one. Heat it on the stovetop over medium-high heat. Chop the bacon into 1-inch pieces and add to the heated skillet. Cook, stirring occasionally, until the bacon is about 2/3 as crisp as you would like it and has given off plenty of fat.

If you will be cooking your stems, add them to the skillet now, along with the garlic. If not, just add the garlic. Cook, stirring occasionally, for two minutes.

Add the greens to the skillet and stir (preferably with tongs) to coat all the greens with a bit of bacon fat. For relatively tender greens (all but collards and kale): Cook uncovered until the greens are just shy of desired tenderness. Add the cider vinegar and cook for one minute more. For collards and kale: Cook uncovered for a few minutes, then add the stock or water and cider vinegar. Cover, lower the heat to maintain a simmer, and cook to desired tenderness, probably about 10 minutes. Season with salt and pepper.

Place the greens in a bowl, crumble the feta cheese overtop, and serve.


bacon recipe courtesy of: Carolyn Cope, "In Defense of Food," Umami Girl, May 18, 2010

2019. DANDELION, BACON and EGG SALAD

yields four servings


4 slices good-quality bacon, cut crosswise into thin strips
1 shallot, minced
1 tablespoon apple cider vinegar
salt and freshly ground black pepper
4 large eggs
1 bunch dandelion greens or frisée
chives, snipped, optional

In a medium skillet over low heat, cook bacon until brown and barely crisp, 12 to 15 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.

Combine the shallot, vinegar, and 3 tablespoons of fat in bowl. Mix well, and season with salt and pepper to taste.

Return skillet to stove over low heat. Break eggs into skillet and fry sunny side up or over easy, until whites are set but yolks are still runny.

Toss greens with dressing and arrange on four plates. Sprinkle bacon evenly over greens. Add one egg to each plate and, if desired, sprinkle with chives. Serve immediately.


bacon recipe courtesy of: The New York Times, September 20, 2006

1958. WARM KABOCHA SQUASH SALAD with DANDELION, BACON, RICOTTA SALATA and PUMPKIN SEEDS

yields four servings


2 tablespoons pumpkin seeds
One 2 pound kabocha squash
6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon fresh thyme leaves
8 slices thick-cut sliced applewood smoked bacon
1/4 cup sliced shallots
4 ounces young dandelion greens, cleaned
2 tablespoons sherry vinegar
One 4 ounce piece ricotta salata cheese, cut into 1/8 inch thick slices

Preheat the oven to 375 ° F.

Spread the pumpkin seeds on a baking sheet and toast until lightly golden, stirring once or twice, about 10 minutes.

While the pumpkin seeds are roasting, carefully cut the squash in half lengthwise and remove the seeds. Place the squash, cut side down, on a cutting board, and using a sharp knife, carefully remove the peel. Slice the squash lengthwise into 3/4-inch-thick wedges.

When the pumpkin seeds are done, increase the oven temperature to 425 ° F.

Toss the squash wedges with 1/4 cup of the olive oil, 1 1/2 teaspoons of salt, some black pepper, and the thyme. Place the squash flat side down on a baking sheet lined with aluminum foil. Roast in the oven for about 30minutes, or until tender when pierced with a knife.

Meanwhile, cut the bacon crosswise in half or into 4-inch pieces. Heat a large frying pan, large enough to hold the bacon (and later, the squash slices) in a single layer, over high heat for 1 minute. Add the bacon and cook, adjusting the heat, so it cooks evenly. Render the fat until the bacon begins to brown, but is still tender and chewy. Remove the bacon from the pan and place on absorbent towels. Pour off and discard all but 2 tablespoons of the bacon fat from the pan. Add the squash in a single layer. Add the shallots and gently toss with the squash coating everything in the fat.

Place the dandelion greens in a large bowl. Add the squash to the bowl, and toss carefully with the greens. Add the vinegar to the pan, swirl for a couple of seconds. Remove from the heat and add the remaining 2 tablespoons of the olive oil. Pour over the salad. Sprinkle with salt and pepper. Carefully toss everything together.

Transfer to a serving platter or individual serving plates, layering the ingredients. Arrange the cheese and the bacon in and around the salad. Scatter the pumpkin seeds on top. Serve immediately.


bacon recipe courtesy of: Suzanne Goin, Asian Food Channel.com

1892. DANDELION, GARLIC MUSTARD and CURLY DOCK SALAD with HOT BACON DRESSING

big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar

Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.

NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.


bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio

1840. CURD with CHIVE and BREAD CRUST with BACON

serves four


Curd
1/3 lb. curd
1.8 oz. double cream
salt and pepper
1 bunch of minced chives
2 teaspoon vinaigrette, composed of walnut oil, red wine vinegar, salt, pepper and a pinch of sugar
4 small dandelions, washed
4 small round forms of 1.6 in, oiled

The bacon bread crusts
3 oz. liquid leaven (sour dough)
2 slices of smoked bacon
butter
onion compote
1/2 lb. hacked onions
3/4 oz. butter
2/5 cups red wine vinegar
2/5 cups water
salt and pepper

The reduction:
2/5 cups port wine
2/5 cups red wine

Curd preparation: Mix the curd with double cream. Season with salt and pepper and fill the 4 round forms. Season the 4 dandelions with some vinaigrette. Pour the remaining vinaigrette over the chive and put is on the curd forms. Store it cold.

Preparation of the bacon bread crust: Butter a cake form and, using a brush, spread the liquid leaven over a dimension of 4.7- 1.6 in. Mince the bacon slice and spread them, diagonally, on the bread crusts. Cook in the oven at 428 degrees F, like for sugared biscuit.

Preparation of the onion compote: Sweat the hacked onions in butter with salt and pepper. Deice with red wine vinegar and water. Let it very gently cook on the flame, until the onions turn into a compote.

Reduction preparation: Boil down the port wine and red wine until obtaining a syrup-like consistency.

Ending and presentation: Place a small curd with chive in a concave dish. Remove the circle. Put a nice scoop of onion compote and a dandelion at the side. Sting a bread crust in the curd and pour some drops of the reduction around it.


bacon recipe courtesy of: Chef Georges Wenger, Hotel-Restaurant Georges W, 2, rue de la gare, Le Noirmont, France

1753. CRISPY HERRING and BACON SALAD

serves four


2 medium herrings, filleted, with as many of the small bones removed as possible, then cut into 2-cm pieces
plain flour for dusting
100-150 ml milk
250 grams herring roes
4 thick rashers of bacon, cut into rough 1/2cm cubes
vegetable oil for frying
butter
60-80 grams curly endive and dandelion (or just curly endive)

For the dressing
1 teaspoon Dijon mustard
1 teaspoon grain mustard
1 shallot, peeled and very finely chopped
1 tablespoon cider vinegar
2 tablespoons vegetable or corn oil
2 tablespoons extra virgin rapeseed or olive oil

Pre-heat the oven to 140C/gas mark 1. Have two shallow dishes ready, one with the flour, seasoned with salt and pepper, and the other with the milk. Put the herring roes and fillets through the flour, dusting off any excess, then through the milk, draining any excess, and through the flour again. Meanwhile, heat a couple of tablespoons of vegetable oil in a heavy-bottomed frying pan and cook the herring and roes (you may need to do this in a couple of batches) for 2-3 minutes on each side until crisp; then remove from the pan and keep warm in the oven. While the herring and roes are cooking, heat a little more oil in another pan and cook the pieces of bacon for 2-3 minutes until crisp, then remove from the pan and keep warm with the herring.

Whisk all of the ingredients together for the dressing and season. Toss the salad leaves in the dressing and arrange on plates with equal quantities of the roes, herring and bacon scattered over.


bacon recipe courtesy of: Mark Hix, The Independent, December 9, 2006

1467. SPRING GREENS SAUTE with BACON and WALNUTS

makes 4 servings


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)

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.


bacon recipe courtesy of: Clifford A. Wright, Bon Appétit, May 2009

1217. KABOCHA SALAD with GREENS, BACON, CHEESE and PECAS

yields 6 servings


½ cup pecan halves
6 tablespoons plus 1 teaspoon extra virgin olive oil
Kosher salt
2 pounds kabocha squash
1 tablespoon thyme leaves
1 2/3 pound slab good quality bacon
Freshly ground black pepper
3 tablespoons sherry vinegar
8 ounces young dandelion greens, cleaned
¼ cup sliced shallots
¼ pound Roncal, Manchego or pecorino cheese.

Preheat oven to 375 degrees. Spread pecans on baking sheet and toast about 10 minutes, stirring once or twice, until fragrant. Toss with 1 teaspoon oil and a pinch of salt. Cut squash in half lengthwise and remove seeds. Place squash, cut side down, on cutting board, and peel with knife. Slice lengthwise into ¾ inch wedges. Turn up oven to 425 degrees. Toss squash with ¼ cup oil, 2 teaspoons salt, some pepper and thyme. Roast, flat on baking sheet, about 30 minutes, until tender. Meanwhile, cut bacon crosswise into 3/8 inch slices and then into even-sided rectangles. Whisk together vinegar, 2 tablespoons olive oil and ¼ teaspoon salt. Place greens, torn up if too large, in large salad bowl. Heat large pan over high heat for 1 minute. Add bacon, stirring occasionally, about 5 minutes, until just beginning to brown. Lower heat to medium, add shallots and toss to combine. Remove from heat, swirl in vinaigrette and add to greens with squash. Season with ¼ teaspoon salt and pinch of pepper, and toss gently. Taste for seasoning. Arrange half the salad on platter. Shave some cheese over salad, sprinkle on half the nuts, top with remaining salad, more cheese shavings and rest of the nuts.


courtesy of: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin and Teri Gelber. Knopf, 2005 | The New York Times,, November 9, 2005

1063. BACON FAT-COOKED DANDELIONS with GREEN GARLIC

serves 4


3 tablespoons bacon fat
2 stalks minced green garlic (use the white and light green part, as you would a leek)
1 large bunch dandelion greens, cleaned and trimmed, cut into bite sized pieces
about ½ cup stock of any flavor
salt and pepper to taste
optional: hot sauce or pepper vinegar

Heat fat in a large skillet; add garlic and stir. Add greens and stock and cook over moderate heat, partly covered, for 2 minutes.

Uncover and continue cooking until greens are tender and liquid has almost evaporated. (Timing can vary considerably - from 3-4 minutes to 15, depending upon the age and size of the leaves.) If liquid evaporates before leaves are sufficiently tender, add stock.

Season to taste with salt and pepper, and hot sauce or hot vinegar if you like.


courtesy of: Mariquita Farm Newsletter, P.O. Box 2065, Watsonville, California 95077-2065

663. WARM FRISEE SALAD with FINGERLINGS and BACON

makes 6 servings


1 pound small fingerling potatoes, unpeeled
4 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh thyme
1 teaspoon salt

8 cups bite-size pieces frisée leaves (about 2 large heads)
4 cups bite-size pieces dandelion greens, tough center ribs and stems discarded
1 cup fresh Italian parsley leaves
3 tablespoons Sherry wine vinegar

12 ounces thick slices applewood-smoked bacon, cut into 1/2-inch pieces
1/4 cup sliced shallots

Preheat oven to 400°F. Toss potatoes with 2 tablespoons olive oil, thyme, and 1 teaspoon salt in medium bowl. Arrange potatoes in roasting pan; cover pan with foil. Roast until tender when pierced with fork, about 40 minutes. Cool 10 minutes. Cut potatoes in half lengthwise.

Meanwhile, toss frisée, dandelion leaves, and parsley in large bowl. Whisk vinegar and remaining 2 tablespoons olive oil in small bowl to blend.

Sauté bacon in heavy large skillet over medium-high heat until golden brown, about 5 minutes. Reduce heat to medium; add shallots and potatoes to skillet and sauté 2 minutes. Add vinegar mixture and swirl pan until heated through. Season to taste with salt and pepper. Pour bacon mixture over greens; toss to coat and serve.


courtesy of: Suzanne Goin, Bon Appétit, April 2006

468. DANDELION SALAD with BACON

greens, 4 medium servings
4 hard cooked eggs, sliced or quartered
8 slices bacon, cut in 1 in. pieces
3-4 tablespoons olive oil
2 tablespoons vinegar
2 apples, peeled and sliced
Salt and pepper

Brown bacon in pan large enough to accomodate the greens. Remove. Add olive oil to pan. Add apple slices and dandelion greens to pan. Toss greens and apples until the greens are wilted. Season with salt and pepper. Add bacon, eggs and vinegar to pan.


courtesy of: Chef Parker Bosley, Parker's New American Bistro, 2801 Bridge Avenue, Cleveland, Ohio 44113

377. DANDELION GREENS with BACON

makes 4 servings


2 tablespoons olive oil
about ½ lb. best slab bacon you can find, cut into ½-inch cubes
1 tablespoon chopped shallot
4 cups torn dandelion or other bitter greens, such as arugula, cress, frisée (trimmed, washed, and dried)
about ¼ cup top-quality red wine vinegar
1 teaspoon Dijon mustard
salt and freshly ground black pepper to taste

Place the olive oil in a skillet and turn the heat to medium. Add the bacon and cook slowly until it is crisp all over, 10 minutes or more. Add the shallot and cook a minute or two 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 minute. Dry it and toss in the greens. Add the vinegar and mustard to the 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.


courtesy of: How to Cook Everything: Simple Recipes for Great Food, by Mark Bittman. New York: MacMillan, 1998. pp. 96-97.

131. PROVENCAL TART with BACON, HAM, and YOUNG GREENS

serves four


FOR THE PASTRY
2 cups all-purpose flour
1 teaspoon salt
½ cup chilled unsalted butter, cut into ½-inch pieces
3 tablespoons chilled margarine, cut into ½-inch pieces
6 tablespoons ice water

FOR THE FILLING
3 tablespoons unsalted butter
6 cups coarsely chopped mixed baby spinach, dandelion, escarole, radicchio, lettuces, chervil, and flat-leaf parsley, in any combination
1 tablespoon minced fresh chervil
1 tablespoon minced fresh flat-leaf parsley
2 cups water
1/2 lb. thick-cut bacon, cut into ¼-inch pieces
2 whole eggs plus 2 egg yolks
¼ cup crème fraiche or sour cream
¼ cup plus 1 tablespoon grated Parmesan cheese
1/3 cup plus 2 tablespoons finely shredded Swiss cheese
¼ lb. thinly sliced ham, chopped
½ teaspoon salt
½ teaspoon freshly ground black pepper

1 teaspoon water
1 tablespoon chopped mixed fresh chervil and flat-leaf parsley for garnish


To make the pastry, sift the flour and salt together into a bowl. Cut in the butter and margarine with a pastry blender or two knives until pea-sized balls from. Add the ice water, 1 tablespoon at a time, turning the dough with a fork and then with your fingertips. Gather the dough into a ball, wrap in plastic wrap or aluminum foil, and refrigerate for 15 minutes.

Preheat an oven to 400 degrees F.

On a lightly floured surface, roll out the dough into a round about 9 inches in diameter and 1/8-inch thick. Drape the dough over the rolling pin and rest it over an 8-inch tart pan with a removable bottom. Unwrap the dough and press it gently into the bottom and sides of the pan. Trim the dough to within ½ inch of the edge of the pan, then fold it under the rim and press with the tips of your fingers to make a decorative edge on the crust. Line the tart shell with aluminum foil. Add a layer of pastry weights or dried beans.

Bake the crust until it barely colors, 7 to 8 minutes. Remove from the oven and lift out the weights and foil. Prick the bottom with the tines of a fork to allow steam to escape. Return the pastry shell to the oven and bake until slightly firm but not browned, 4 to 5 minutes longer. Remove from the oven and let cool completely on a rack before filling.

Reduce the oven temperature to 375 degrees F.

To make the filling, in a large skillet, melt 2 tablespoons of the butter over medium heat. When it foams, add the mixed greens, chervil, and the minced parsley and cook, stirring, until wilted, 3 to 4 minutes. Remove from the heat and let cool.

In a small saucepan, bring the water to a boil. Add the bacon and cook for 2 minutes. Drain and pat dry.

In a bowl, beat together the whole eggs, all but 1 teaspoon of the egg yolks, the crème fraiche or sour cream, the ¼ cup Parmesan cheese, and the 1/3 cup Swiss cheese. Stir in the cooked greens and herbs, the bacon, ham, salt, and pepper.

Spoon the mixture evenly into the prepared pastry shell. Cut the remaining 1 tablespoon butter into small bits and use to dot the top. Strew the remaining 1 tablespoon Parmesan and 2 tablespoons Swiss cheese over the top. Stir the 1 teaspoon water into the reserved 1 teaspoon egg yolk and, using a pastry brush, brush the edges of the tart.

Bake until the edges are golden brown and the filling is firm and cooked through, about 35 minutes.

Remove from the oven and garnish with the chopped mixed chervil and parsley. Serve hot or at room temperature.


courtesy of: The Mediterranean Herb Cookbook: Fresh and Savory Recipes from the Mediterranean Garden, by Georgeanne Brennan. San Francisco: Chronicle Books, 2000, pp. 80-81