Baconkaleandleeks Recipes

Steps:

• *NOTE: Can use pepper bacon instead in which case you would omit the black pepper seasoning as indicated in the recipe directions.
• Discard green parts of leeks and thinly slice the white parts.
• In large saute pan on medium heat, cook the bacon until crisp. DO NOT burn! Set aside on paper towel. Pour off all but 2 tablespoons of the bacon fat.
• Add the garlic and saute 30 seconds. Then add the leeks and celery sauteeing another 4-5 minutes or until softnened, stirring often.
• Crumble the bacon and stir into the leeks. Season with salt and pepper to taste.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Steps:

• Preheat the broiler; line a baking sheet with foil. Cook the bacon in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, 6 to 8 minutes. Remove to paper towels to drain; reserve the drippings in the skillet.
• Meanwhile, puree 2 scallions, the mayonnaise, 2 tablespoons vinegar and a generous pinch of salt and pepper in a blender.
• Stir the garlic into the bacon drippings. Spread out the bread slices on the prepared baking sheet. Top with the garlic mixture and season with salt and pepper (reserve the skillet). Broil until toasted, 1 to 3 minutes.
• Chop the kale and put in a large bowl. Add the remaining 1 tablespoon vinegar and rub the kale with your fingers until it softens, about 3 minutes. Return the skillet to medium-high heat and add the olive oil. Add the tomatoes and season with salt and pepper. Cook until lightly browned, about 4 minutes. Remove from the heat; stir in the remaining scallions. Pour over the kale and toss.
• Crumble the bacon into the salad. Add the cucumber and about 1/4 cup dressing. Toss well. Serve with the bread and the remaining dressing.

Steps:

• Brown bacon in a large skillet over medium low heat.
• Stirring often, render out 1 tbsp fat.
• Set aside large skillet.
• Place the 1 tbsp bacon fat into a medium skillet.
• Add onions and saute over medium heat for 5 minutes.
• Add cinegar, sugar pepper and salt.
• Cook and stir for 10 minutes.
• Place cooked onion mixture into the bacon in the large skillet.
• Cook bacon over low heat for 3 hours, stirring occasionally, until most liquid is absorbed.
• Remove from heat, puree, let cool
• Keep refrigerated for up to 3 weeks.
• Makes 2 cups.