serves four
3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
3 medium cloves garlic, pressed or minced
2 tablespoons dry white wine
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
1-2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper
In a 12-inch skillet, cook the bacon over medium heat until crisp,
about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined
plate. Add the chayote, onion, and garlic to the bacon fat in the skillet
and toss to coat. Cook, covered, stirring occasionally, until the
chayote and onion begin to brown slightly, about 10 minutes. Add the wine, rosemary, and thyme; continue to cook, covered,
stirring occasionally, until the chayote is tender, about 8 minutes
more. Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.
bacon recipe courtesy of: Julissa Roberts, Fine Cooking, The Taunton Press, Inc., 63 South Main Street, PO Box 5506, Newtown, Connecticut 06470-5506
