Southern Greens Delight with Hot Bacon Vinaigrette

Southern Greens with Hot Bacon Vinaigrette Recipe

Overview

Enjoy the bold flavors of Southern greens paired with a tangy hot bacon vinaigrette, perfect for any season. This recipe, brought to you by lovewithrecipes.com, combines savory bacon, aromatic shallots and garlic, and crunchy pecans to create a dish that’s both comforting and full of flavor.

• Cook Time: 15 minutes
• Prep Time: 10 minutes
• Total Time: 25 minutes
• Servings: 8

Ingredients

• 8 slices bacon
• 1/4 cup finely chopped shallot
• 2 cloves garlic, minced
• 1/4 cup white wine vinegar
• 1/2 cup champagne vinegar
• Freshly ground pepper, to taste
• 1/2 cup pecan halves
• 8 cups mixed Southern greens (collard greens, spinach, etc.), stems removed and coarsely chopped

Nutrition (per serving)

• Calories: 151.6
• Fat: 14.7g
  • Saturated Fat: 3.8g
• Cholesterol: 15.4mg
• Sodium: 189.6mg
• Carbohydrates: 2.2g
  • Fiber: 0.6g
  • Sugar: 0.2g
• Protein: 3.4g

Instructions

1. Cook Bacon:

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   • In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
   • Transfer the cooked bacon to a paper towel-lined plate to drain excess grease, leaving about 1/4 cup of bacon drippings in the skillet.

2. Prepare Vinaigrette:

   • Coarsely crumble the cooked bacon.
   • Add shallots and garlic to the skillet with the bacon drippings.
   • Cook and stir over medium heat for about 2 minutes, until the shallots are softened.

3. Make Hot Bacon Vinaigrette:

   • Stir in white wine vinegar, champagne vinegar, and freshly ground pepper to taste.
   • Simmer for 1-2 minutes, then remove from heat.

4. Toast Pecans:

   • Preheat your oven to 375°F (190°C).
   • Spread pecan halves on a baking sheet and toast in the preheated oven for 7-10 minutes, or until lightly golden.
   • Remove from oven and set aside.

5. Prepare Greens:

   • Remove tough stems from the Southern greens and discard.
   • Coarsely chop the greens and place them in a large bowl.

6. Assemble and Serve:

   • Just before serving, toss the chopped greens with enough of the hot bacon vinaigrette to lightly coat them.
   • Toss quickly to mix and barely wilt the greens.
   • Divide the dressed greens among 8 serving plates.
   • Sprinkle each serving with crumbled bacon and top with toasted pecans.

Tips for Success:

• Greens Selection: Mix different types of Southern greens for a variety of flavors and textures.
• Vinaigrette Balance: Adjust the amount of vinegar and pepper according to your taste preference.
• Crunchy Pecans: Ensure pecans are toasted just right to add a delightful crunch to the dish.
• Serve Immediately: This dish is best served fresh and warm, ensuring the greens are lightly wilted but still vibrant.

Serving Suggestions:

• Serve alongside grilled meats or as a side dish to complement hearty mains.
• Pair with cornbread or crusty bread to soak up the delicious vinaigrette.
• Perfect for spring, summer, or winter gatherings where comfort and flavor are key.

Enjoy!

Indulge in the rich flavors of this Southern Greens with Hot Bacon Vinaigrette recipe, bringing together the essence of Southern cooking with a modern twist. Whether it’s a family dinner or a special occasion, this dish is sure to impress with its savory bacon and tangy vinaigrette, balanced by the freshness of Southern greens and the crunch of toasted pecans.