Flageolets With Autumn Greens And Fresh Bacon Recipes

Steps:

• Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
• Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
• Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
• Serve with warm crusty bread and a healthy dose of olive oil.

Steps:

• Place bacon in a heavy pot and cook over medium-high heat, turning occasionally, until fat begins to render, about 5 minutes. Drain off 1/2 of the bacon grease.
• Reduce heat to medium and add onion. Cook, stirring often, for about 5 minutes. Add garlic, red pepper flakes, salt, and pepper; cook and stir for 2 minutes.
• Increase heat to high and immediately pour in 3 cups water. Bring to a boil, stirring to scrape up browned bits from the bottom of the pot. Add chopped collard greens and 1 more cup of water. Bring back to a boil. Reduce heat and simmer until greens are tender, about 1 hour.

Steps:

• Place beans in a large stockpot. Cover with cold water by 2 inches; let soak overnight in the refrigerator.
• Transfer beans to a colander to drain. Return to stockpot; cover with 8 cups water. Add rosemary and bay leaf. Bring to a boil; reduce heat, and simmer, covered, until beans are tender, about 1 hour 10 minutes. Transfer to a serving bowl; discard herbs. Gently toss with oil, and season with salt and pepper. Serve.

Steps:

• Heat grill to a medium-high setting. Cook the bacon under the grill until really crisp, turning halfway through cooking. Remove, drain on kitchen paper and leave to cool.
• Put the bacon in a food processor and whizz until finely chopped. Add the butter and some black pepper, and blend again until combined. Transfer to a dish, or roll in cling film and chill for up to 3 days, or freeze for 2 months.
• Bring a large pan of salted water to the boil. Add the kale and cook for 3-4 mins until tender. Drain well, then top with half the butter (see tip, below), and toss to help it melt and coat the kale.

Steps:

• Preheat oven to 350°F.
• Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour bacon drippings into bowl; reserve.
• Return 2 tablespoons drippings to skillet.
• Add shallots and sauté over medium heat until golden, about 4 minutes.
• Add half of greens and toss until beginning to wilt, about 1 minute.
• Add remaining greens, & a pinch of crushed red pepper, and sauté until wilted, tender, and dry, about 15 minutes.
• Transfer greens to plate; cool.
• Rinse and dry skillet.
• Beat eggs, salt, & a pinch of crushed red pepper, to blend in large bowl.
• Whisk in 3/4 cup Parmesan, then greens and half of bacon.
• Stir in ricotta, leaving some clumps.
• Heat 1 tablespoon reserved drippings in skillet over medium heat.
• Pour in egg mixture; spread greens evenly.
• Sprinkle remaining bacon and 1/4 cup Parmesan over eggs.
• Cook over medium heat until frittata is just set at edges, about 10 minutes.
• Transfer to oven and bake until just set, about 20 minutes.
• Cut around frittata to loosen; slide out onto platter.
• Let cool 30 minutes.
• Slice into wedges and serve with fresh fruit slices and a hot crispy bread with melted garlic butter with parsely.